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OUR 

RELIABLE 

CANDY TEACHER 

HAS ENTIRELY NEW IDEAS 
IN THE ART OF 
HOME CANDY MAKING 




A Valuable Collection of Recipes and Instruc- 
tions for making the different varieties of 
Chocolate and Other Fine Candies 
for Home Practice 



A Duplicate of this Candy Book will be sent to any address prepaid, on 
receipt of One Dollar and Thirty-Five Cents. 



THE HISSONG CANDY SCHOOL, Coshocton, Ohio 




COPYRIGHTED BY 

J. E. HISSONG 

9 * ' 



©CI.A295600 



PREFACE 

In writing this book, we give you our experience of sev- 
eral years; having tried these recipes, we are in position to 
warrent them to be practical in every way. By carefully 
following the instructions, you will be able to make as fine a 
line of candies as you see in any of the fine confectionaries 
in the large city. If you should fail on any of these recipes, 
it will be because you fail to follow instructions. In our ex- 
perience we find that one could not pay too much attention 
to the recipes and instructions, until we could make the 
candy without looking at the recipe. 

Now, we can say that we have not only made candy 
from, or without the recipes of others, but have written re- 
cipes from our own experience. We will give you the benefit 
of them with the others that we have tried and proven to be 
successful. 

In writing this book we will endeaver to have it com- 
plete in every way. We have arranged the recipes and in- 
structions so as to have an index in the front of this book. 

While this book was intended for those that never made 
candy, it contains some very valuable recipes and instruc- 
tions that are a credit to candy makers and they will be well 
paid for the money and time spent on this book. It is also 
valuable to those that are in business, or those that would 
like to go in for themselves and if you never intend to start 
in the candy business, it is worth the price of this book to 
know how to make candy. 

We give you quite a number of recipes and any one of 
them is worth the price of this book. The recipes and in- 
structions will be given so that any one can make candy at 
home as it can be made on a small scale as well as a large 
one. As for tools, it take tools to make candy as well as it 




does to cook, and the same tools that you use in the kitchen 
will do to make candy in a small way. A candy thermom- 
eter is about the only thing that we would advise you to get, 
as you will have better success by using one (see 
Thermometer.) 

Hoping with the instructions in this book that you will be 
successful with every recipe that we have given. 



Yours respectfully, 



THE AUTHOR. 



INDEX 



INDEX TO INSTRUCTIONS 

Coloring and Flavoring 12 

Cooking 12 

Flavoring and Coloring 12 

General Instructions 11 

TOOLS DEPARTMENT 

Bon-Bon Dips 16 

Candy Hook 14 

Chocolate Warmer 15 

Dipping Stand 16 

Funnel Dropper 16 

Funnel Stick 16 

Melting Pot 15 

Moulds 15 

Thermometer 14 

Tools Department 14 

INSTRUCTIONS HOW TO USE TOOLS 

Degree and Finger Tests 23 

Dipping Paper 22 

How to Coat Cream Centers in Chocolate . . 24 

How to Cast Cream Centers for Coating 28 

How to Dip Bon-Bons 27 

Instructions How to Use Tools 17 

Kettle 17 

Measure and Weight 24 

Plaster-of-Paris Patterns 21 

Thermometer IS 

Waxed Paper 22 



INGREDIENTS 



Gelatine 31 

Glucose 31 

Ingredients 31 

Suet.. ...... .. .. 32 

RECIPES AND INSTRUCTIONS 

Almond Bars 52 

Almonds, Blanched 45 

Almonds, Chocolate 70 

Almonds, Roasted 45 

Almonds, Salted 45 

Bon-Bon Centers 75 

Bon-Bon Centers, Jersey 78 

Bon-Bon Cream 75 

Bon-Bon Cream, Jersey 78 

Bon-Bons, Crushed Fruit 77 

Bon-Bons, Jersey 78 

Bon-Bons, Nut 77 

Bon-Bons, Nut Top 77 

Bon-Bons, Rose 76 

Bon-Bons, Vanilla 76 

Butter-Scotch Kisses 49 

Butter-Scotch, Old Fashioned 55 

Butter-Scotch Squares S5 

Caramels, Chocolate 60 

Caramels, Chocolate Coated 71 

Caramels, Hickorynut 61 

Caramels, Peanut 58 

Caramels, Unwrapped Vanilla 61 

Caramels, Vanilla 60 

Center Cream 62 

Center Cream, Jersey 79 

Center Cream, Maple 80 

Centers, Crushed Fruit 68 

Centers, Crushed Nuts 68 

Centers for Chocolate Coating 6:> 

Chewing Taffy, Strawberry 38 



Chewing Taffy (or Candy), Vanilla 37 

Chocolate Almonds 70 

Chocolate Coated Caramels 71 

Chocolate Coated Kisses 71 

Chocolate Creams, Almond Top 69 

Chocolate Creams, Cherry Top 70 

Chocolate Creams, Pecan Top 69 

Chocolate Cream, Walnut Top 68 

Chocolate Creams, Pineapple Top 70 

Chocolate for Coating 64 

Chocolate Maple Creams 72 

Chocolate Peanuts 71 

Chocolate Walnuts 70 

Cinnamon Squares 57 

Coacoanut Blocks, Strawberry 54 

Coacoanut Stacks 53 

Cream Centers, Almond 67 

Cream Centers, Cherry 67 

Cream Centers, Lemon 66 

Cream Centers, Pineapple 66 

Cream Centers, Pineapple Fruit 67 

Cream Centers, Raspberry 66 

Cream Centers, Strawberry 66 

Cream Centers, Vanilla 65 

Cream Centers, Walnut 67 

Cream, Bon-Bon 75 

Cream, Center 62 

Cream, Dipping 72 

Cream, Jersey Bon-Bon 78 

Cream, Jersey Dipping 78 

Cream, Jersey Center 79 

Cream, Maple Center 80 

Cream, Maple Dipping 82 

Cream, Maple Wafer 82 

Cream, Wafer 80 

Cream Dipped Nuts 77 

Horehound Squares 56 

Ice Cream Candy 42: 

Jersey Cream, Chocolate Coated 79 

Jersey Lilies 43 



INGREDIENTS 

Gelatine 31 

Glucose 31 

Ingredients 31 

Suet 32 

RECIPES AND INSTRUCTIONS 

Almond Bars 52 

Almonds, Blanched . . . 45 

Almonds, Chocolate 70 

Almonds, Roasted 45 

Almonds, Salted 45 

Bon-Bon Centers 75 

Bon-Bon Centers, Jersey 78 

Bon-Bon Cream 75 

Bon-Bon Cream, Jersey 78 

Bon-Bons, Crushed Fruit 77 

Bon-Bons, Jersey 78 

Bon-Bons, Nut 77 

Bon-Bons, Nut Top 77 

Bon-Bons, Rose 76 

Bon-Bons, Vanilla 76 

Butter-Scotch Kisses 49 

Butter-Scotch, Old Fashioned 55 

Butter-Scotch Squares 55 

Caramels, Chocolate 60 

Caramels, Chocolate Coated 71 

Caramels, Hickorynut 61 

Caramels, Peanut 58 

Caramels, Unwrapped Vanilla 61 

Caramels, Vanilla 60 

Center Cream 62 

Center Cream, Jersey. 79 

Center Cream, Maple 80 

Centers, Crushed Fruit 68 

Centers, Crushed Nuts 68 

Centers for Chocolate Coating 65 

Chewing Taffy, Strawberry 38 



Chewing Taffy (or Candy), Vanilla 37 

Chocolate Almonds 70 

Chocolate Coated Caramels 71 

Chocolate Coated Kisses 71 

Chocolate Creams, Almond Top 69 

Chocolate Creams, Cherry Top 70 

Chocolate Creams, Pecan Top 69 

Chocolate Cream, Walnut Top 68 

Chocolate Creams, Pineapple Top 70 

Chocolate for Coating 64 

Chocolate Maple Creams 72 

Chocolate Peanuts 71 

Chocolate Walnuts 70 

Cinnamon Squares 57 

Coacoanut Blocks, Strawberry 54 

Coacoanut Stacks 53 

Cream Centers, Almond 67 

Cream Centers, Cherry 67 

Cream Centers, Lemon 66 

Cream Centers, Pineapple 66 

Cream Centers, Pineapple Fruit 67 

Cream Centers, Raspberry 66 

Cream Centers, Strawberry 66 

Cream Centers, Vanilla 65 

Cream Centers, Walnut 67 

Cream, Bon-Bon 75 

Cream, Center 62 

Cream, Dipping 72 

Cream, Jersey Bon-Bon 78 

Cream, Jersey Dipping 78 

Cream, Jersey Center 79 

Cream, Maple Center 80 

Cream, Maple Dipping 82 

Cream, Maple Wafer 82 

Cream, Wafer 80 

Cream Dipped Nuts 77 

Horehound Squares 56 

Ice Cream Candy 42 

Jersey Cream, Chocolate Coated 79 

Jersey Lilies 43 



Kisses, Butter-Scotch 49 

Kisses, Chocolate Coated 71 

Kisses, Molasses 48 

Kisses, Vanilla 47 

Peanut Balls 49 

Peanut Bars 50 

Peanut Clusters . . . . 70 

Peanut Crisp 52 

Peanuts, Blanched . 44 

Peanuts, Chocolate • . 71 

Peanuts, Roasting- v 43 

Peanuts, Salted 44 

Popcorn Balls 46 

Popcorn Balls, Pink 47 

Popcorn Crisp 47 

Recipes and Instructions 33 

Taffy, Molasses 35 

Taffy, Strawberry 36 

Taffy, Vanilla 34 

Taffy, Rose Cream 37 

Taffy, Vanilla Cream 37 

Taffy, Molasses Salt Water 40 

Taffy, Peanut Salt Water 41 

Taffy, Vanilla Salt Water 39 

Wafers, Crushed Nut 82 

Wafers, Jersey Cream 79 

Wafers, Maple 82 

Wafers, Mint 80 

Wafers, Nut 82 

Wafers, Pistachio 81 

Wafers, Wintergreen 81 

Walnuts, Chocolate 70 

Walnut Bars, English 51 



IMPORTANT 



A few words to the beginner, the amateur, or in whose 
hands this book may chance to be we want to say that Our 
Candy Teacher is published especially in recognition of the 
fact that most every man, woman or child are lovers of 
candy. It is not only a pleasure to make candy, but it is 
time well spent. 

This book does not contain any ice cream recipes, nor 
does it contain a lot of advertising or rubbish that is no ac- 
count to anybody. What we have is practical. Many years 
experience has taught us that the art of candy making is 
appreciated by the lovers of candies. Time and again we 
have received requests asking us for recipes and instructions 
as to how we made our fine candies. We have taught quite 
a number how to make candies, here at home but to reach 
those at a distance, we have published this book and in every- 
body's hands that it falls into, it will teach them the art of 
candy making at home as well as if they were in our factory. 
This book was written for beginners, as the requests that we 
have received came from mothers, stating that they would like 
to learn the art of candy making as it would be a great pleas- 
ure to make candy. 

This collection of practical recipes as well as the instruc- 
tions, is the result of years of experience, and work by the 
author. 

Having been a practical candy maker for many years, 
we have had exceptional facilities for studying the require- 
ments of the public, and quite a number of these recipes have 
been in use by us for many years: while the greater portion 
of them have only been in use a few years,although some of 
them have never been used by others, as they have been our 
specials; all in all, we have the best selection of recipes that 
were ever published. 



We trust that we are filling a long felt want in issuing 
this book. We realize particularly that it is the parent's 
duty to have something in their home to entertain their chil- 
dren or they will go out in the world for pleasure. Music 
and books are all right to keep the children at home, but they 
will tire of them as they will want and should find some- 
thing to occupy their mind in a business way, Why not see 
that they spent part of their time, with this book, as it has 
business instructions, although they may never go in the con- 
fectionery business, it will be a lesson worth learning. 

After you get this book, read the recipes and instructions 
very carefully and then do as we instructed you to do and you 
will be able to make fine candies. 

Yours very truly, 



OUR RELIABLE CANDY TEACHER 



GENERAL INSTRUCTIONS 



If you want to be successful in candy making, you should 
make it a point to learn the boiling and working parts of the 
sugar. Educate yourself to know why certain results can be 
brought about by doing certain things as soon as you get the 
points well learned, candy making will be like an open book 
to you ; but if you do not learn the working and boiling parts, 
it will be a poor business to start in, although it is just the 
same with any business you must make a study of anything 
to be successful. You will see in our recipes that we say 
boil one batch to a certain degree and then another at a lower 
degree. You will also see but a very little difference in the 
make-up of some recipes from the other, but there is a differ- 
ence ; it is either in the make-up, boiling or handling of the 
batch. Here is a test of the principle of candy making ex- 
plained in simple terms; Boil 6 pounds of sugar and 2 pints 
of water to 240 degrees, on the thermometer, and you can 
make cream fondant out of it. Boil the same batch to 258 
degrees, and you can make ice cream candy out of it. Boil 
the same batch to 265 degrees and it will make white or 
vanilla taffy. 

Of course, it is necessary to put something with the 
sugar to reduce its strength or cut the grain, but glucose or 
cream-of-tartar will do it, after you have learned to boil and 
handle sugar, and thoroughly understand candy making you 
can boil the sugar and finished off any number of kinds of 
candy without any assistance, and you can get in touch with 
the principles. Boiling is the easy part of the work. Fin- 
ishing off is where skill is required, but practice and persever- 
ance will soon adjust such matters if you go at it in earnest. 
If you try any of these recipes and they fail to turn out right, 
look at the recipe and see if you over looked any part of it, 
and then read the working of the batch, and see if you handle 
it right, as it is all in the make-up and handling of the batch. 
Read article on how to color and flavor a batch as it is just 
as important as this article. 

11 



12 OUR RELIABLE CANDY TEACHER 



COOKING INSTRUCTIONS 

You should take great care in cooking any or all of the 
batches, read and follow the instructions as given in each 
recipe, and always notice if the thermometer is right (see 
article on how to use a thermometer.) After following in- 
structions and you find that your candy is too soft to work 
with, cook them a little higher than instructed and if they 
seem too hard, cook a little lower, but not very much, as 1 de- 
gree will change it some. In speaking of the cooking, it is the 
batches that is cooked from 238 degrees to 265 degrees that 
might need changing, as the ones that are cooked above 265 
degrees will not need any changing, but the others are more 
particular, and as we stated before, 1 degree will change them. 
There will be no need of changing any unless there is a diff- 
erence in the climate where you are than where the recipes 
were tested. We only write this article so that if you should 
find any trouble with the cooking of them, that you will try 
them by changing each recipe that you think is too hard or 
soft, but do not cook any of them over 1 degree at a time, as 
you will spoil them if you cook it very much either way as 
they are right as instructed unless the climate should require 
it. Although it is best to cook the batches that are cooked 
from 250 degrees to 265 degrees a little higher in the summer 
than in the winter. These recipes were tested for winter, or 
cold weather, but the chewing candy, kissess, jersey lilies, 
etc. can be cooked two degrees higher in summer than we 
have instructed you to do here, as they come on the degrees 
between 250 and 265, but be sure that you understand the 
thermometer, and if it is off either way, remember which way 
and how much. 



COLORING AND FLAVORING INSTRUCTIONS 



In writing this book, we have tried to make it as clear 
as possible in every respect, to help you to be successful in 



OUR RELIABLE CANDY TEACHER 



turning out good candies, and to do this, there is as much in 
the looks as there is in the taste of candy.We have given the 
amount of extracts and oils to be used in flavoring most of 
these batches, but as for the coloring, it is impossible to tell 
the exact quantity to use. The only way to do in coloring a 
batch is to use your judgment and color it a nice color. There 
is as much to be said in regard to the flavoring. You should 
use your judgment in flavoring a batch, as well as coloring, 
as some extracts are stronger than other, therefore you should 
flavor to suit taste, as you need very little oil to flavor a batch, 
it is impossible to tell exactly how many drops to use. You 
use about what you think would do, then if it does not taste 
strong enough the next time you can use a little more and if 
too strong, use less. Practice will make perfect and after 
you have a little practice, you will be able to do it all right. 



H OUR RELIABLE CANDY TEACHER 



Tools Department 

There are all kinds of candy tools. There is not a candy 
factory in the country that has all kinds of tools that are 
made for candy making. If they had, their factory would be 
full of tools. W e will give a list of what you can use to make 
candy at home. Of course, you can not expect to make as 
fine candies the first time that you try it, as an expert even if 
you have fine tools. 



THERMOMETER 

A thermometer is one of the most useful things in the 
candy making. You should have one; they are not expen- 
sie as they will last a life time. They are not like most ther- 
mometer, they are made for candy makers. You put one 
end of it in the batch while cooking. It gives the degree 
when the batch is cooked enough. There is no guessing to be 
done, and you will always have the candy cooked just right. 
You can get one (delivered) for one dollar and fifty cents, 
at The Candy Supply House, Coshocton, Ohio. 



CANDY HOOK 

A candy hook is one thing that you should have, as there 
is only one way to pull taffy without a hook, and that is by 
hand, as they do at the old fashion taffy pulling, and that is a 
poor way when you go to making candy; then it is not as nice 
as when pulled on the hook. By using a hook it pulls out 
lighter in color and makes it spongy. Here is away to have 
one made at a very little expense ; take, or have the black- 
smith take a piece of round iron one-half inch in diameter, 
eighteen inches long; have him make one end sharp, like a 



OUR RELIABLE CANDY TEACHER 



15 



lead pencil, but not too sharp ; in other words, make a blunt 
point on it. Now, have him to turn this end up like a hook un- 
til he has the point of it turned up about level with the mid- 
dle (when holding the other end up) and about five inches 
from the end of the hook to the middle of the straight end, 
now flatten the straight end and put two holes in it, one near 
the end, the other five inches down from the end. 



MELTING POT 

A melting pot (known as a double boiler) is used for 
melting fondant for the chocolate creams, and melting dipping 
cream for bon bons. Instead of a regular melting pot, you 
can use a stew pan by setting it in a kettle of water. Take 
a stew pan that holds two or three quarts and put it in a kettle 
or pan that will let it set about half way out, at the same time 
keep the stew pan from setting on the bottom of the kettle. 
You can do this by using a deep kettle, as the water must 
have room. 



CHOCOLATE ¥/ARMER 

A chocolate warmer is used in melting chocolate for coat- 
ing your cream centers, nuts, caramels or anything that you 
want to coat with chocolate. You could use the same outfit 
for this work, as you do for melting fondant. 



MOULDS 

You can make moulds, as they are made of plaster-of- 

paris. We will explain later how to make them. (See cho- 
colate and bon bon moulds.) 



1 6 OUR RELIABLE CANDY TEACHER 



FUNNEL DROPPER 

To make a funnel dropper, have your tinner to make one 
cone shape. Make the top seven inches in diameter, taper it 
down to a point, make it ten inches from top to point, cut the 
point off so it will have an opening three-eighths of an inch 
in diameter, put a wire around the top, to make it firm. Have 
a round tin handle put on one side near the top, have this 
handle one and a half inches in diameter, six inches long. 
You can use a pan and spoon instead of a funnel, it will be 
very slow work, and we would advise you to get a funnel. 



FUNNEL STICK 

This you can make. Take a piece of poplar twelve 
inches long, shave it down to three-quarters of an inch in 
diameter at one end taper the other end down to fit the open- 
ing in the bottom of the funnel. 



BON BON DIPS . 

The bon bon dips are made of wire. Take a piece of 
No. 12 wire, fifteen inches long, bend it over a three-quarter 
inch pipe or anything to make it round. By putting the two 
ends together and twisting them this will make the handle, 
pinch the round end together and bend it up like a spoon. 



DIPPING STAND 

To make a cheap stand, take a box about twelve inches 
by twelve inches and twenty-four inches long with one side 
off, cut a hole in one end as large as you possible can, so the 
lamp will not burn the box, set the box on end with the open 
end up, put a shelf in side of the box high enough to set a 
lamp on, so the top of the chimney will be within one inch 
of the melting pot, or you can use a gas or oil stove to set the 
dipping pot on. 



OUR RELIABLE CANDY TEACHER 17 



Instructions How to Use Tools 

As we have given a list of tools and the way most of them 
can be made, we did not say anything in regard to the way 
to use them, although it is not necessary to speak of all of 
them that we named. We will only speak of a few, as we are 
not trying to see how big a book we can write, but to teach 
you the candy making in as small a book as possible. 



KETTLE 

The kettle is one thing that you should watch in making 
up your batches as it depends on the kind of candy that you are 
going to make, as to the size kettle to use. It will take a 
larger kettle for a batch of candy that has cream, milk, mo- 
lasses or soda in it than it does most any other batch ; for in- 
stance, iif you are going to make a batch with cream or milk 
that weighs ten pounds, it will take a kettle that holds about 
three gallons. You can make about four pounds in a one gal- 
lon kettle (or pan) . In making your first batch with cream, 
etc., you will see why we speak of a larger kettle for the 
cream, milk, molasses and soda than we do for the other 
batches. The cream, milk, soda and molasses will boil up a 
great deal more than most of the others. It is necessary to 
watch your kettle very closely, as the batch may boil over; 
if you see that it is going to run over, take and stir it fast and 
steady, so you do not splash it out, and it will soon go down . 
It is not necessary to put the thermometer in a batch of this 
kind until it boils down some, as a batch with cream that fills 
the kettle one-third full just before it starts to boil, will boil up 
to the top, but after boiling a few minutes it will go down al- 
most to where it started to boil, but don't wait too long before 



18 OUR RELIABLE CANDY TEACHER 



you put the thermometer in; as soon as the batch starts to 
boil down, put the thermometer in ; after the batch has boiled 
down from the top of the kettle, always take a wet cloth and 
clean the edge off of the kettle, although it may not be what 
you call dirty, but there is often sugar and cream that, boil 
up and when it boils down it gets grainy on the inside and 
top of the kettle ; this often causes the batch to turn to sugar 
or get grainy. You should use a kettle to suit the size of the 
batch, as near as possible, that will let the small batch come 
up on the thermometer, as the batch ought to be at least one 
and a half inches deep that will let the bulb of mercury that 
is on the bottom of the glass tube of the thermometer under 
the batch. 



THERMOMETER 

The thermometer is something that j^ou should under- 
stand as it's the cooking that makes the candy, if you fail to 
get it cooked right you will have a poor batch of candy. The 
first thing you do after getting a thermometer is to learn to 
read the degree. It may look easy but when you put it down 
in the kettle it is easy to make a mistake and two degrees on 
some batches will make quite a difference in the working of 
it. There is a difference in the thermometers, they are sup- 
posed to be all right when you get them, the most of them 
are ; the climate has something to do with them, and they will 
vary several degrees, but as there is a degree that they are 
tested at, it will cause you no trouble in cooking your candy if 
you will notice which way it is off, then cook your batch to 
suit as the degree to cook each batch will be given in the 
recipe. When you get a thermometer put some clean water 
in a clean kettle (enough to give your thermometer a fair test, 
three or four inches deep will do), put the thermometer in it 
same as in a batch of candy, let the water boil, you can see on 
the thermometer how hot the water gets after the water boils 
several minutes and you see no change in the degree, that 
will show the degree to cook your candy by. If the degree 
is two hundred and twelve in boiling water that is the right 



OUR RELIABLE CANDY TEACHER 



degree it should have, as the thermometers are tested at two 
hundred and twelve degrees in boiling water. As we said be- 
fore the climate has something to do with them and they will 
get off after using them . W e would advise you to test your 
thermometer in boiling water at least every two weeks if you 
are using it very often and if you are only making candy for 
pastime or on off days, it is best to test it before using it. Be 
sure and use clear water and have your kettle clean, for if 
there should be any candy sticking on the inside of the kettle 
it will not give the thermometer a fair test as there is a differ- 
ence between the clear water and water that has candy in it. 
You cannot get water any hotter than boiling and if the ther- 
mometer and climate is right, the thermometer will register 
two hundred and twelve degrees, no matter how long you let 
it boil. There is no body to water and the only thing it will 
do is to boil av^ay, while there is a body to a batch of candy 
and the longer you cook it, the hotter it gets until it burns. 
You will notice in using a thermometer in a batch of candy, 
it will almost stop about two hundred and thirty degrees for 
a few moments, then it will gradually go up until it is at the 
degree that your batch is to be cooked to, the reason that your 
thermometer registers about two hundred and thirty degrees 
and almost stops for a while is, after your sugar is dissolved 
and starts to boil instead of it stopping at two hundred and 
twelve degrees as in water (the substances in your batch, will 
hold heat and get hotter the longer you heat it), it will boil 
up to about two hundred and thirty degrees it depends on the 
amount of w r ater that you have in your batch, the more w r ater 
01 milk you have in it the longer it takes to cook, and it will 
stay near two hundred and thirty degrees longer, but when 
the water is about all evaporated then the batch will cook 
faster. Now, after you have tested your thermometer and 
find that it is higher than two hundred and twelve degrees, 
say two hundred and fourteen degrees, that will be two de- 
grees higher than we have the recipes, but they are more 
likely to be too low than high, the only way to do, if your 
thermometer registers two hundred and ten degrees in boiling- 
water, that is, two degrees less than it should be, to suit the 
recipe, all you have to do is to cook your batch two degrees 
lower than the recipe calls for, for instance if you are going 
to make a batch of Jersey Lilies, that is cooked to two hun- 



20 OUR RELIABLE CANDY TEACHER 



dred and fifty-four degrees, as the recipe calls for, cook it 
two degrees less, making it two hundred and fifty-two de- 
grees instead of two hundred and fifty-four degrees, and your 
candy will come out all right; follow these instructions on 
every recipe and after using your thermometer for some time 
and on testing it as before stated you find that it has changed 
again, which in most cases it will be still lower, get the de- 
gree from two hundred and twelve up or down, as it may be, 
and change the recipe to suit ; you can stand the thermometer 
in your kettle and let the top lay against the edge of the ket- 
tle, but you will find it much better if you take a wire or cord 
and fasten one end of it to the ceiling or anything above the 
kettle, so it will be high enough to be out of the way. Let 
your thermometer stand on the bottom of the kettle and make 
a hook on the lower end of the wire to hook in the top of 
the thermometer, this will let you stir all around on the bot- 
tom of the kettle as the thermometer will swing out of the way 
but be sure that it rests on the bottom of the kettle ; if it should 
hang above the bottom, it may not give the right degree, and 
when you want to look at the thermometer never pull it up out 
of the batch, do not look up or down on it, when you want to 
see what degree it is at, if your kettle is too high to look 
straight at it, lean the top of the thermometer so you can see 
straight at the mercury and scales that give the degrees. You 
will see what we mean by just looking down at it and then 
look straight and see how many degrees different it is. If 
the batch boils up over the mercury, which it will seldom do, 
the batch that has cream and molasses in will, but they will 
boil down, if they do not, just raise the thermometer a little 
and take a cloth and wet it a little in water and wash the 
glass tube and degree scales so that you can see the mercury. 
In no case must a cold thermometer be put in a hot batch 
suddenly, but heat it up gradually; otherwise the ball will be 
apt to crack and the thermometer will then be useless. 

There is also another thermometer that we speak of in 
the instruction; it is the ordinary weather thermometer, and 
is used in testing the temperature of the room where you coat 
(or dip) chocolate. 



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PLASTER-OF-PARIS PATTERNS 



To make plaster-of-paris patterns take your starch pan., 
fill it with corn starch by sifting the starch as it goes in the 
pan so it will not be packed in solid, by sifting it ; it takes out- 
all the pieces of fondant or anything that might happen to get 
in, use a flour sieve for this work. After you once get the pan 
filled, take a straight edge stick, a yard stick is very nice, if 
you should have one; if not, any straight stick will do. It 
must be longer than the pan is wide, so as to make your 
starch level with the pan ; now it is ready to make the moulds 
for the patterns. You can make any kind of patterns that 
you wish to. If you want a chocolate drop patterns, take a 
pine stick three-quarters of an inch in diameter, sharpen one 
end, let it be one inch from the point back to where you begin 
the sharpening, stick the point down in the starch, until the 
pointed, end is down in the starch, or so it will not be over 
one inch in the starch, or it will make the drops too high. 
You can make as many of these impressions as you like by 
putting the stick in the starch, but great care should be taken 
in making the impressions, so as not to spoil any of them. 
It is best to make your impressions farther apart in this case 
than for the cream centers. We would advise you to put 
them two or three inches apart for the patterns, will tell you 
later how far to put the others. Take some plaster-of-paris, 
mix it with some water, make it thin enough to pour, fill the 
impressions level full. This work must be done quick, and 
have the impressions ready before you mix the plaster-of- 
paris and water, as it sets very quickly. After the plaster-of- 
paris stands in the starch for an hour or so, it depends on how 
thin you mix it, as to the time it takes for them to set, you 
can take one out after they stand awhile, and if it is dry and 
firm, they are ready to take out. After you have taken them 
all out of the starch, pick the best ones out, take a knife and 
cut the big end (or top as it is while in the starch) off a little, 
to make it level. Take a piece of wood one-half inch thick, 
one inch wide, and long enough to reach across the starch pan 
so that there will be a handle on each end, glue the plaster-of- 
paris patterns (or chocolate drop patterns as they are now), 
to the piece of wood by leaving five inches of each end for a 



2 2 



OUR RELIABLE CANDY TEACHER 



handle, put the patterns one-half inch apart, you can make 
any shape patterns that you like by cutting the model out or 
getting anything that you would like to make chocolate 
creams of the same shape. Here are a few shapes: acorns, 
pecans, filberts and most any kind of nuts, you can make 
several kinds of them by putting them in the starch in differ- 
ent ways, always make them so the big side will be glued to 
the wood that will let them go down in the starch and come 
out, without spoiling the mould, you can go to some candy 
store and buy some chocolate cream, have them mix them, by 
doing this you will get some very nice shapes, you will also 
get an idea as to the size of the chocolate creams that you 
will make. You do not want your creams too large as they 
will not look as nice as small ones. After you get the models, 
prepare the corn starch and proceed with plaster-of-paris as 
before, in gluing the patterns to the wood (or stick) only put 
one style on each piece, or it will cause your cream centers to 
be mixed. In making your cream centers flavor each shape 
differently and use the same shape everytime, as then you will 
be able to tell the flavor by the shape of your chocolate 
creams . 



DIPPING PAPER 

Waxed dipping paper is used for putting chocolate coat- 
ed cream centers, nuts or bon bons on when dipping them, as 
they will stick to a common paper. You can get it at your 
confectioner's store.. It takes heavier paper to lay chocolate 
and bon bons on, then it does to wrap candy in. (See Waxed 
Paper.) 



WAXED PAPER 

This paper is a clear paper, waxed. It is used to wrap 
candy in ; it is used mostly for caramels, but it will do to wrap 
kisses or any other kind of candy in, although there is a color- 
ed kiss paper that is intended for kisses, but the waxed paper 
will do. It is kept at the confectioner's store. 



OUR RELIABLE CANDY TEACHER 



23 



DEGREE AND FINGER TESTS 

We give the finger test to help you out in case you should 
brake the thermometer. It will help you out some but we 
would not advise you to use this method in making all of your 
candy. In our experience the thermometer is the safest way 
to cook candy, as you always can cook it at the same degree . 
We always use the finger test when making caramels, as you 
can make a better caramel than you can with the thermome- 
ter (the reason for that is that the batch is cooked down so 
thick and must be stirred very carefully to keep it from stick- 
ing to the kettle ; the thermometer being out of the way gives 
a better chance to a batch of this kind), but for the fondant 
and all the other kinds that we give in this book, the ther- 
mometer is the only safe way to cook them, as two degrees 
will make a great difference in the fondant. In using the 
finger test as given below, or for caramels, have a pan of cold 
water near the furnace and always dip your hand in the water, 
then reach in the kettle and take your two fingers and catch 
what you can and put your hand back quickly in the water 
again, so the candy will not burn your fingers. 

Two hundred and twenty-eight degrees, small thread. 

Two hundred and thirty-two degrees, medium thread. 

Two hundred and thirty-six degrees, large thread. 

Two hundred and forty degrees, soft ball. 

Two hundred and fifty degrees, hard ball. 

Two hundred and sixty-four degrees, small crack. 

In making these tests you put your hand in water then 
in the kettle and as we stated before, put your thumb and 
fingers together and as you take them apart you will see what 
is called a small thread. You must start testing soon after 
the batch begins to boil, the longer it cooks the thicker it will 
get. You will notice that the thread will get larger. You 
must put your hand in the water and get more candy every 
time you make a test. The ball is made by rolling some of 
the candy with the thumb and fingers, the crack is done when 
the candy that you get on your fingers breaks when you put 
your hand in water after taking it out of the batch, by press- 



24 OUR RELIABLE CANDY TEACHER 



ing thumb and fingers together. But take our advise and use 
a thermometer, in every batch that you can, as it will pay you. 



MEASURE AND WEIGHT 

We give the measure and weight here to help you out if 
you should be without scales. We will say the same here of 
the scales as we said of the thermometer in degrees and fin- 
ger test, and that is, we would not advise you to do without 
scales. While the measure and weight rule is something 
worth knowing, at the same time, it is better to weigh, than 
to measure, as the scales are a sure thing and you can tell 
exactly what you are doing. In giving this rule we will give 
the articles as well as the weight and measure as there are 
very few things that will weigh and measure the same. 



Article 

Sugar, granulated . . 

Glucose 

Molasses 

Water 

Milk 

Cream 

Cocoanut 

Horehound Herbs . . 

Gelatine 

Peanuts 

Sugar, powdered . . 
Starch (corn) . . 
Cream of Tartar . . . 

Soda 

Chocolate, powdered 
Salt (table) ... ... 



Measure Weight 

One pint 1 Pound 

One pint 11-2 Pound 

One pint 11-2 Pound 

One pint . . . . , 1 Pound 

One pint 1 Pound 

One pint 1 Pound 

One pint (pkd. solid) . . 8 Ounces 

One pint (pkd. solid) . . 3 Ounces 

One pint 3 Ounces 

One pint 10 Ounces 

One pint 10 Ounces 

One desert spoonful ... 1-2 Ounce 

One desert spoonful ... 1 Ounce 

One desert spoonful ... 1 Ounce 

One desert spoonful ... 1-2 Ounce 

One desert spoonful ... 1 Ounce 



HOW TO COAT CREAM CENTERS IN CHOCOLATE 

Break any amount of your chocolate up and put it in the 
top part of the warmer (or double boiler), never put water in 



OUR RELIABLE CANDY TEACHER 



with the chocolate; it will take sometime to melt the choco- 
late, it is better to melt it on a slow fire than a hot one, as the 
chocolates will turn gray if the chocolate is too hot when the 
cream centers are coated. If you let it get too cold it will be 
too thick to use. If it is warm and still to thick to use, see 
chocolate for coating. You must stir the chocolate up once in 
a while or the candies will not look nice . After the chocolate 
has melted stir it up good, have your cream center or nuts 
ready to coat before you melt your chocolate. When you 
melt your chocolate and have everything ready to coat, put a 
sheet of heavy waxed or dipping paper on a flat tray, take a 
large spoon and dip some of the melted chocolate out on a 
plate and stir it with your fingers, and if it is very warm give 
it time to cool a little, at the same time do not let it get too 
cool. After you have tried it, you will see just how to han- 
dle it, when it is cool enough to coat take a cream center and 
roll it in the chocolate until it is covered with chocolate, pick 
it up with your thumb and two fingers, turn your hand over 
a little so the center will lay on your two ringers and if you 
have too much chocolate on the center take your thumb and 
rub it off. If there should be a bare place, take your thumb 
and rub some chocolate over it (be sure and get the center 
all covered with chocolate or it will not look nice and the cen- 
ter will dry out and get hard) put your thumb on your two 
fingers back of the center, and turn .your hand over with back 
up and push the center off on the waxed or dipping paper, 
with the flat side down, if you have plenty of chocolate on 
your fingers there will be a string of chocolate from the choco- 
late cream to your fingers and by swinging your hand over 
the chocolate cream it will make any design that you wish to 
have on top of the chocolate creams . After you have coated 
one center and drop it on the paper, continue this work until 
the chocolate is all used up or too cold to handle, when it gets 
cold, let it lay on the plate and dip out another spoonful from 
the warmer on to it. Always stir the chocolate up good be- 
fore dipping it out on the plate and stir it with the fingers as 
before stated, as this not only helps to cool it, but by stirring 
it, it will mix the oil and chocolate and take out the little bub- 
ble which will spoil the look of your chocolate cream if it is 
not thoroughly mixed. After it is ready to coat proceed as 



26 OUR RELIABLE CANDY TEACHER 



before. You can dip as much chocolate out of the warmer 
on the plate as you wish, but don't dip more out than you can 
use before it gets cold. Although some of the chocolate will 
get cold around the edge but let it be until you finish coating, 
then take a knife and scrape it off of the plate, put it in the 
warmer and use it the next time. You do not need to scrape 
the chocolate off of the plate as long as you are coating, as 
it will not waste or spoil it to lay on the plate, it will form a 
nest to coat in. Warm the plate that you coat on before you 
start to coat, it will take the chill off. Be careful and don't let 
the plate get too warm, just let it get warm as the chocolate 
that you take out of the warmer will keep it warm . In coat- 
ing you should take care and not let the chocolate get all over 
your arm, it is no use to wear short sleeves, as they will only 
be in the chocolate. Instead of putting anything over your 
sleeves, just put them up above the elbow. As for the choc- 
olate getting on your hand you can't help that as you must 
have one hand in the chocolate as that is the way to coat. 
In coating chocolate you must work quickly and do not coat 
very many before you put them in a cool place, as they will 
turn gray if they stand in a warm room until the chocolate 
sets. If your room is over seventy degrees on the weather 
thermometer, you should have a refrigerator to put your 
chocolate in and don't coat very many before you put them 
in the refrigerator, but don't leave the chocolate in the refrig- 
erator only long enough to dry them or they will sweat and 
that will spoil the looks of them. You can coat a dozen or 
two, it depends on how fast you coat. A cellar is a very nice 
place to coat chocolate, if it is not too damp, if the room that 
you coat in is below seventy degrees you can coat as many 
chocolates as you wish and leave them in the room where you 
coat them, they will not turn gray, that is if you do not coat 
them when the chocolate is too warm . You may have trouble 
at first, but don't get discouraged, as it takes time and practice 
to do anything and to do it right. You can use the bon-bon 
dipping pot or a stew pan by putting it in a kettle of water. 
Do not try to melt chocolate without a double boiler. Always 
dip the chocolate out on the plate with a spoon ; if you try to 
pour it out the sweat or water on the bottom of the stew pan 
will drop on the chocolate . In using the bon bon dipping pot 



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or stew pan, you must use your judgment in heating the 
chocolate. Have it about blood heat when you are coating. 
You can melt it by setting it on the stove, but don't heat it 
too quick, give it time and when the chocolate is melted set it 
back on the stove to keep it warm. 



HOW TO DIP BON-BONS 



There is a difference in the making of bon-bons from 
that of chocolate creams. You don't need a cool room or a 
refrigerator to set them in . Set the tray on the table . If you 
are in a draft or a cold room, your cream will set too quick. 
We would advise you to do this dipping in a room that is a 
little warmer than where you coat chocolate. It is not neces- 
sary to heat a room for this work. After you have your cen- 
ters ready to dip put some dipping cream in your dipping pot 
with warm water in the lower part, set it on the dipping 
stand with lamp under dipping pot. Don't let your cream get 
too hot, just let it be warm. You can tell by putting your 
finger in it if you can stand your finger in it, it is about right. 
You can tell after you dip a few if the cream runs off of the 
center it is too hot, or thin. Your cream must be warm 
enough to work nice or the bon-bons will be rough. If the 
cream is as warm as you think it should be, and if it is too 
thick to dip, drop a few drops of cold water in the cream and 
stir it up and add flavor and color to suit, any kind of flavor 
and color you wish, only use flavor to suit color. Stir your 
cream up until the color is mixed through, be very careful in 
putting the color in as you can very easily get too much. If 
you should get too much color in it, put more cream in and 
stir it up good. After you dip a while the cream may get 
thick again. If it does, put a few more drops of cold water in 
it and stir it up. It will need stirring every few minutes 
while you are dipping as the top of the cream will get thick, 
while the bottom will be warm and thin. Have your centers 
ready and with one hand drop a center in the dipping pot and 
with the other hand take a bon-bon dip (or fork) and stir the 



28 OUR RELIABLE CANDY TEACHER 



cream, push the center down in the cream, and put the dip 
under it and lift it up ; draw the dip over the edge of the dip- 
ping pot to take off the extra cream that hangs down. Do 
not scrape it too close or when you turn the bon-bon over it 
will leave the center bare. After you scrape off what cream 
you think is right, turn the dip over and lay the bon-bon on 
the waxed paper, lift up the dip and with what comes up with 
it, give it a swing to put the finishing touch on . If you want 
to put nuts on top of the bon-bon it will not need that extra 
finish. After you lay it on the waxed paper and as you take 
up the bon-bon dip, lay a nut on top of it with the other hand, 
press the nut down a little to make it stick. In making bon- 
bons you must work quick, as the cream will set very quickly. 
The nut must be put on as soon as possible after the dip is 
raised up, as they will not stick after the cream sets. They 
can be taken off of the paper in a few minutes. If you should 
want to use them, we would advise you to make bon-bons as 
you need them, as they are much nicer when they are fresh. 
You will find that the bon-bons with the plain cream centers 
will dry out quicker than the one with fruit centers (see 
recipe for dipping and bon-bons center cream) . If you ex- 
pect to keep bon-bons very long it is best to put them in an 
air tight jar or box as they will keep much longer than out in 
the air. 



HOW TO CAST CREAM CENTERS FOR COATING 

Get some corn starch, you can get it of some confection- 
er. Get enough to fill the pan or dish full. After you get 
your corn starch, put your starch pan on the table, sift it full 
of starch, take a yard stick, scrape it across the pan (same as 
in making moulds for chocolate and bon-bons), then take the 
chocolate and bon-bon moulds that you have on a stick (as 
we instructed you to do in an article on chocolate and bon-bon 
moulds), put the moulds down in the starch until the stick 
rests on the edge of the starch pan, start at one end of the 
pan and make the impressions about one inch from the end 



I 



OUR RELIABLE CANDY TEACHER 29 



of the pan; lift the moulds up very carefully by taking hold 
of the ends of the stick with moulds on put it down in the 
starch again, and continue doing this until you get across 
the pan. Leave a space of about two inches from one row of 
impressions to another. You can fill as many pans as you 
wish with impressions before you start to cast. When you 
are ready to cast put some center cream in the melting pot 
and set it on the stove with water in the lower part of the 
pot. Let it get hot; when the cream begins to melt stir it, 
and when it gets thin, flavor and color to suit. Stir it up good. 
If you get too much color, put in more cream, stir until thin 
This cream must be very thin so it will run freely after it gets 
hot, and if not very thin put a few drops of cold water in it, 
do not put any water in it unless you think it is too thick to 
run. You can tell if it is thin enough by taking the spoon 
that you stir with and get it full and lift it up . If the cream 
runs off freely it will do. Don't let it get too hot, but it 
must be a little hotter than the dipping cream. You can tell 
how hot to make it by putting your finger in it (as we in- 
structed you to do in article on how to make bon-bons.) In 
dipping cream it should not be so hot but what you can hold 
your ringer in it, while center cream should be hotter than it, 
at the same time not so hot but what you can put your finger 
in. When the cream is thin enough, have the funnel stick in 
the funnel and dip some of the cream in the funnel, and hold 
it over the starch pan, with impressions in it, with one hand, 
and pull the stick up with the other hand, a little until some 
of the cream runs out and fill one of the impressions in the 
starch then push the stick down in the funnel to shut off the 
cream from running out. Hold funnel over another impres- 
sion and pull the stick up as before and when that impres- 
sion is full, push the stick down again, continue this until all 
of the impressions are filled; but do not get any more cream 
in the impression than it takes to fill it. After you have a 
little practice on this work you will be able to fill the pan in a 
few minutes. After you get the pans full, let them set for a 
while. Take a tooth pick and push it down on the cream 
center. If the tooth pick goes in the center they are too soft 
to take out, but if the center goes down in the starch when 
you press on it then they can be picked out and put in a 



OUR RELIABLE CANDY TEACHER 



sieve. When you get thirty or forty in the sieve take and 
dust the starch off of them, then they are ready to coat with 
chocolate. After the centers are all picked out and dusted, 
you can put the starch away for another time, but keep it in 
a very dry place. 



OUR RELIABLE CANDY TEACHER 



3i 



Ingredients 

There are a few things used in the confectionery business 
that some people know nothing of, while others know that 
they are used, but know not what they are, or how they are 
made. For that reason they think that they are not fit to 
use. We will say here that anything that is used in our 
recipes is used by the best candy makers in the country. 



GELATINE 

Gelatine is used in some of our recipes. Some people 
have some very queer ideas in regard to it and no doubt have 
heard some very queer stories as to what it is. It is made 
from a part of a beef, it is part of the legs, called sinew, it is 
the white grissel part. When cooked it is very slippery and 
tough, it is made by a cooking process, and is pure and harm- 
less ; when you buy gelatine, get the best. It can be got at 
the candy stores. 



GLUCOSE 

Glucose is another thing that has been looked at as a 
very injurious thing, by some people, especially by those that 
know not what it is, while others were under the impression 
that it is used only in cheap candy, but instead it is used in 
most all grades of candy, in the fine candies as well as the 
cheap. Glucose is a necessity in the candy business, and is 
used in the retail candy stores where they make their own 
candy, as well as in the candy factories. Glucose is a syrup 



OUR RELIABLE CANDY TEACHER 



obtained from corn, grapes and most acid fruit, it is a very 
clear syrup, but heavier than most syrups, but not as sweet as 
sugar. It never crystalizes readily, for that reason it is used 
in candies. You will find in most of our recipes where glu- 
cose is left out cream-of-tartar is used. The reason that glu- 
cose and cream-of-tartar is used in candy is to cut the sugar, 
what we mean by that is it helps to keep the candies from 
turning to sugar. 



SUET 

Suet is used in caramels, taffies, chewing candy or any 
kind of candy that is of a chewing substances, and is used as 
a substitute for paraffine wax; paraffine wax was used until 
the pure food law prohibited the use of it. You can get the 
suet at the meat market and render it out and set it away to 
use as needed. 



OUR RELIABLE CANDY TEACHER 33 



Recipes and Instructions 

In writing these recipes we will start with the most sim- 
ple ones first and if you never made any candy before we 
would advise you to start in on taffies, nut candies., etc., as 
you can learn to make taffy better than the high class kind, 
as it takes an experienced person to handle chocolate and 
other high class batches, while an inexperienced person can 
soon learn to make taffy. We would like to have you be 
successful with these recipes, but do not try to learn them all 
at once. Try the simple ones first, then the rest will not be 
so hard to learn. 

No doubt we will mention things in these recipes that we 
have mentioned in the instructions ; if we do it will be to im- 
press it on your mind. There may be some of these recipes 
that will seem to be the same, but after they are finished there 
will be quite a difference. 

We have tried to make these recipes so the batches 
would be small enough for any one, but if you would like to 
make a batch that is still smaller, you can do so by dividing 
the batches as you make them up, but in doing this be sure 
and divide each ingredient that is in the recipe, the same, or 
your batch may not turn out right. You can also make any 
of these recipes larger by multiplying the amount of each in- 
gredient the same, that is, if you want to make a batch two or 
three times the size as the one we give, multiply each in- 
gredient by two; that is, if you want the batch as large again 
as we give it, and if you want it three times as large, multiply 
by three. You can make the batch any size that you wish, 
but be sure and multiply each ingredient the same and re- 
member to keep the pounds and ounces apart, as most all of 
these recipes have pounds and ounces in them, then you will 
have the recipes as we give them, only smaller or larger as 
you want them. 



34 OUR RELIABLE CANDY TEACHER 



VANILLA TAFFY 

1 1-2 Pounds Granulated Sugar 

1 Pound Glucose 

1 Ounce Butter 

3-4 Pint Water 

Cook to 265 Degrees 

1-4 Ounce Vanilla 

Put one and a half pounds of granulated sugar, one pound 
of glucose, one ounce of good butter and three-fourths of a 
pint of water in the kettle or pan, then set it on a good fire, 
stir the batch with the paddle until it starts to boil, take the 
paddle out, and put the cover on the kettle and let the batch 
boil for a few minutes, enough to let the steam clean the sugar 
down from the inside of the kettle, after the batch boils a few 
minutes with the cover on, take it off. You can tell when to 
remove the cover by raising it up or taking it off and if the 
inside of the kettle is free from sugar, leave the lid off, if not, 
put it on again, but don't leave it on too long as the batch 
may boil too high. You will soon learn how long to leave 
the cover on. When you take it off to stay, take a damp 
cloth and wipe the sugar down from the inside of the kettle, 
where the steam fails to get it. Put the thermometer in the 
kettle (and if you have a wire to hang it on, as we stated in 
the instruction, if not, lay is against the side of the kettle) so 
the bulb with the mercury will be down in the batch. Cook 
the batch to two hundred and sixty five degrees on the candy 
thermometer, have a big meat platter greased or oiled well, 
when the batch is cooked to two hundred and sixty-five de- 
grees, take the thermometer out and lay it to one side (it is 
best to put it in a can or pan so what candy is still on it will 
not drop on the floor) then lift the kettle off of the fire and 
pour the batch out on the platter. After the batch has run 
out, turn the kettle over so the candy that hangs to the ket- 
tle will fall back in the kettle instead of on the floor, or in the 
batch on the platter, as it will cause the batch to sugar. As 
soon as the edges of the batch begin to cool, fold them in 
towards the middle of the batch. Do this all around the 
batch. Let it lay until the edges get cool or stiff enough to 



OUR RELIABLE CANDY TEACHER 



lift up again, then fold it in as before. Keep folding it in as 
fast as it cools a little until it gets very stiff, and almost cold. 
Put it on the hook, draw it down on both sides of the hook 
and put the ends together. Hold the end in one hand and 
take the other hand and catch two-thirds of the way up on the 
batch, that is if you pull it out three feet from the hook, catch 
up within one foot of the hook or two feet from the other 
end, which will be two-thirds of the way up. Now, with 
your both hands swing it up on the hook so your hands will 
come together, then pull it out and proceed as before. Con- 
tinue this until the batch is very white. To flavor it take or 
have somebody pour a fourth of an ounce of vanilla extract 
on the batch w T hile pulling, by putting a little on at a time. 
When pulled take it off of the hook and lay it on a pan, or 
you can lay it on the table. Pull it out in one long piece 
while warm. When it gets cold break it up, then it is ready 
to use. You can make several kinds of taffy out of this 
recipe by flavoring and coloring it differently, the color wants 
to be put in while the batch is on the platter or it can be put 
in when you are pulling it. Below are a few kinds that can 
be made. When you get them made, you will be able to 
make more. 



MOLASSES TAFFY 

1 1-4 Pounds Granulated Sugar 

3-4 Pound Glucose 

3-4 Pound (N. O.) Molasses 

1 Ounce Butter 

3-4 Pint Water 

Put one and a quarter pounds of granulated sugar ; three- 
fourths of a pound of glucose, and three-fourths of a pint of 
water in the kettle, set it on a good fire, stir until it starts to 
boil, then put the cover on and let it steam a little, remove the 
cover and wipe down the inside of the kettle, and put the 
thermometer into the batch and cook it to two hundred and 



36 OUR RELIABLE CANDY TEACHER 



sixty degrees, then add three-fourths of a pound of good (New 
Orleans) molasses and one ounce of butter to the batch ; stir 
until it cooks to two hundred and sixty-eight degrees, pour it 
out on a greased platter, turn in the edges as it cools, when it 
is. stiff enough to handle, put it on the hook and pull until very 
stiff, then finish same as the other taffies. 



STRAWBERRY TAFFY 

1 1-2 Pounds Sugar 

1 Pound Glucose 

3-4 Pint Water 

1 Ounce Butter 

Cook to 265 Degrees 

1-4 Ounce Strawberry Extract 

Red Color 

Put one and a half pounds of granulated sugar; one 
pounds of glucose ; three-fourths pint of water, and one ounce 
of butter in the kettle, set it on a good fire, stir until it starts 
to boil ; take the paddle out, put the cover on the kettle, let 
boil for a few minutes, then take the cover off, wipe the in- 
side of the kettle with a damp cloth, and put the thermometer 
in and cook the batch to two hundred and sixty-five degrees, 
remove the kettle from the fire, take the thermometer out and 
pour the batch on a greased platter, as the edges cool fold 
them in toward the middle of the batch; when the batch is 
cool enough to handle, pull on the hook till w r ell pulled : flav- 
or with one-fourth of an ounce of strawberry extract and color 
deep pink while pulling. When done pulling lay on the 
table or a pan to get cold, then it can be broke up in pieces 
as wanted. 



OUR RELIABLE CANDY TEACHER 



37 



VANILLA CREAM TAFFY 

1 1-4 Pounds Granulated Sugar 

3-4 Pound Glucose 

1 Pint Rich Cream 

3-4 Pint Water 

Cook to 265 Degrees 

1-4 Ounce Vanilla Extract 

Put one and one-fourth pounds of granulated sugar ; 
three-fourths of a pound of glucose ; one pint of good rich 
cream, and three-fourths of a pint of water in the kettle., set 
it on a good fire and stir until done. After it boils a while 
wash down the inside of the kettle and put the thermometer 
in the kettle and cook the batch to two hundred and sixty- 
five degrees ; set the kettle off of the fire, take the thermometer 
and paddle out and pour the batch on a greased platter. Let 
cool a little and turn in the edges, until very stiff, or so you 
can handle it, pull on the hook until it is well pulled, flavor 
with one-fourth of an ounce of vanilla extract while pulling it 
on the hook. 



ROSE CREAM TAFFY 

This taffy is made the same as the vanilla cream taffy ex- 
cept the color and flavor. Flavor it with one-fourth of an 
ounce of rose extract and color it a delicate pink. 



VANILLA CHEWING CANDY 

1 1-2 Pounds Granulated Sugar 

1 1-4 Pounds Glucose 

1-2 Ounce Suet 

1 Ounce Butter 

3-4 Pint Water 

1-2 Pint Cream 

1-2 Ounce Gelatine 

1-3 Ounce Vanilla 



38 OUR RELIABLE CANDY TEACHER 



Take one-half ounce of gelatine and put it in a small can 
or tin cup and put enough hot water over it to dissolve it. 
Set it back on the stove to keep it warm, then put one and a 
half pounds of granulated sugar ; one and a quarter pounds 
of glucose ; one-half ounce suet ; one ounce butter ; three- 
fourths of a pint of water; and one-half of a pint of sweet 
cream in the kettle, set it on a good fire, stir until it is done. 
After the batch starts to boil, put the thermometer in and 
cook the batch to two hundred and fifty-four degrees, then 
add the dissolved gelatine (see that the gelatine is not cold 
and thick, as it must be very thin), stir well while pouring 
the dissolved gelatine into the batch as it may stick to the 
bottom of the kettle and burn, in pouring the gelatine into 
the batch you will notice that the mercury in the thermometer 
has gone down several degrees ; that is caused by the water 
that you dissolved the gelatine in. When the batch boils up 
to two hundred and fifty-six degrees, pour it out on a greas- 
ed platter, turn in the edges as it cools. When cool enough to 
handle put it on the hook and pull it. Flavor with one-third 
of an ounce of vanilla extract while pulling, pull until it is 
well pulled, then put it in a small box or bucket lined with 
clean muslin, let it set until the next day so it will get cold 
before you take it out of the box. When it gets cold, it can 
be taken out and cut up in small pieces to suit you. This 
candy will be all right to eat as soon as it is made, but if you 
would want it to make up a box of mixed candy, it would be 
best to let it get cold as stated above, it will not be so apt to 
stick then. 



STRAWBERRY CHEWING TAFFY 

1 1-2 Pounds Granulated Sugar 

1 Pound Glucose 

3-4 Pint Water 

1 Ounce Butter 

1-2 Ounce Suet 

1-2 Pint Sweet Cream 

1-2 Ounce Gelatine 

1-4 Ounce Strawberry Extract 

Red Coloring 



OUR RELIABLE CANDY TEACHER 



39 



First put one-half of an ounce of gelatine in a tin cup and 
pour enough hot water over it to dissolved it. Stir it up with 
a spoon until dissolved, set it in a warm place on the back 
part of the stove to keep it from getting cold. Now, put one 
and one-half pounds of granulated sugar; one pound of glu- 
cose ; three-fourths of a pint of water ; one ounce of good 
butter ; one-half of an ounce of suet ; one-half of a pint of good 
rich cream in the kettle, and set it on a good fire, stir from the 
time that you set the kettle on the fire until the batch is done. 
After it boils up a little and starts to go down wipe down the 
inside of the kettle with a damp cloth, put the thermometer 
in the batch and cook it to two hundred and fifty-four de- 
grees. Then add the dissolved gelatine to the batch (see that 
the gelatine is thin) the water in the gelatine will cause the 
mercury in the thermometer to drop several degrees. Stir 
the batch very carefully as it may stick to the bottom of the 
kettle, and cause the batch to burn. When it cooks to two 
hundred and fifty-six degrees, pour the batch out on a greas- 
ed platter, turn in the edges as it cools. When cool enough to 
handle, pull on the hook, flavor with one-fourth of an ounce 
of strawberry extract, and color the batch red, while on the 
hook. Pull as long as you can or so it is well pulled. When 
you are done pulling, the color of the batch will or should be 
pink. Put it in a box lined with muslin, let it set several 
hours, or until the next day, then turn your box over so the 
batch will drop out, take a small candy hatchet (or any thing 
that will split the candy) and split it up. We say split, as 
that is better than if you would try to break it, it will split 
nicely and very easily after you have a little practice. This 
batch as well as all of the other Chewing Candy can be used 
as soon as they are pulled. But we advise you to let them be 
in a box as stated before. 



VANILLA SALT WATER TAFFY 

1 1-2 Pounds Granulated Sugar 

1 Pound Glucose 

1-4 Ounce Table Salt 

3-4 Pint Water 

4 Ounce Butter 

1 Ounce Glycerine 

1-4 Ounce Vanilla Extract 



4 o OUR RELIABLE CANDY TEACHER 



Put one and one-half pounds of granulated sugar; one 
pound of glucose; one-fourth of an ounce of fine table salt; 
and three-fourths of a pint of water into the kettle and set 
it on a good fire. Stir until done, when it starts to boil, wash 
the inside of the kettle, then add four ounces of good butter 
(cut up in small pieces) to the batch, then put the thermom- 
eter in the batch and cook it to two hundred and fifty-eight 
degrees, then add one ounce of glycerine and pour it out at 
once on a greased platter, turn in the edges as it cools, when 
cool enough to handle put it on the hook and pull; pour on 
one-fourth of an ounce of vanilla extract while pulling. 
When well pulled, lay it on the table in a long piece, about 
ten or twelve inches long. Pull out one end of it until it is 
about the size of your little finger, take the Shears and cut 
off pieces one inch long, wrap in waxed paper as you cut 
them ; have the paper cut in pieces four inches square, take 
a piece of the paper and lay a piece of candy on it, roll the 
candy up in the paper and twist the ends of the paper up and 
they are finished. 



MOLASSES SALT WATER TAFFY 

1 Pound Granulated Sugar 

3-4 Pound Glucose 

1-4 Ounce Fine Salt 

1-2 Pint Water 

3-4 Pound (N. O.) Molasses 

4 Ounces Butter 

1 Ounce Glycerine 

Put one pound of granulated sugar; three-fourths of a 
pound of glucose; one-fourth of an ounce of fine table salt, 
one-half of a pint of water in the kettle, set it on a good fire, 
stir until it starts to boil, then wipe down the inside of the 
kettle, and cover it over for a few minutes to steam down the 
inside of the kettle, then remove the cover and put the ther- 



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rnometer in the batch and cook to two hundred and fifty de- 
grees, then add three-fourths of a pound of good New Or- 
leans molasses, and four ounces of butter to the batch, stir 
until it cooks to two hundred and sixty degrees then add one 
ounce of glycerine and pour the batch out at once on a greas- 
ed platter, turn in the edges as they cool ; when cool enough 
to handle, put it on the hook and pull, when well pulled, lay 
it on the table and finish the same as the vanilla. 



PEANUT SALT WATER TAFFY 

1 1-2 Pounds Granulated Sugar 

1 Pound Glucose 

1-4 Ounce Fine Salt 

3-4 Pint Water 

1-4 Pound Butter 

1 Ounce Glycerine 

1-2 Pound Roasted Peanuts 

1-4 Ounce Vanilla Extract 

Take one-half pound Spanish shelled peanuts, roast and 
blanch them, in blanching them see that you get the husks or 
brown skins all off, then break them up in pieces by laying 
them on the table and rolling them with the rolling pin. Now 
put one and one-half pounds of granulated sugar; one pound 
of glucose ; one-fourth of an ounce of fine table salt, and three- 
fourths of a pint of water in the kettle, set it on a good fire, 
take the paddle and stir until done. When it starts to boil 
cut up one-fourth of a pound of good butter and add it to the 
batch, and put the thermometer in the kettle and cook the 
batch to two hundred and fifty-eight degrees, set the kettle off 
of the fire, take the paddle and thermometer out of the batch 
and pour it on a greased platter to cool, turn in the edges 
as it cools, when cool enough to handle put on the hook, pull 
until light, and well pulled, flavor with one-fourth of an 
ounce of vanilla extract while pulling; when well pulled lay 



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it on the table and flatten it out in a piece about six inches 
wide and ten inches long, take the broken peanuts and pour 
them on the flat batch long ways in the center, now fold the 
edges of the batch up over the peanuts so both edges will 
come together, see that the edges or seam is closed tight to- 
gether from one end to the other, roll the batch over several 
times to make it smooth, now finish it the same as the 
vanilla salt water taffy. 



ICE CREAM CANDY 

11-2 Pound Granulated Sugar 

1 Pound Glucose 

2 Ounces Butter 
1 Ounce Suet 
3-4 Pint Water 

1-4 Ounce Vanilla Extract 

Put one and one-half pounds of granulated sugar; one 
pound of glucose ; two ounces of good butter ; one ounce of 
suet, and three-fourths of a pint of water in the kettle, set it 
on a good fire, stir until it starts to boil, wipe the inside of the 
kettle down, then put the cover on and let the batch boil a 
few minutes, then take the cover off and put the thermometer 
in the kettle and cook the batch to two hundred and fifty- 
eight degrees, then pour it out on a greased platter, turn in 
the edges as it cools, when almost cold, put it on the hook and 
pull until it gets very white, and stiff, put one-fourth of an 
ounce of vanilla extract on while pulling. When pulled, put 
it on the table and flatten it out, pull it out in thin flat strips 
about one and a half inches wide, and very thin, cut it in 
pieces about four inches long, wrap in waxed paper, have the 
paper cut in pieces six inches square, use corn starch to keep 
the batch from sticking to the table and hands while spinning 
it out. 



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JERSEY LILIES 

1 1-4 Pounds Granulated Sugar 
3-4 Pounds Glucose 
1-2 Pint Sweet Cream 
3-4 Pint Water 
1-2 Ounce Suet 
1-8 Ounce Vanilla Extract 
1-8 Ounce Lemon Extract 

Put one and one-fourth pounds of granulated sugar; 
three-fourths of a pound of glucose ; one-half of a pint of sweet 
cream, and three-fourths of a pint of water in the kettle, and 
set it on a good fire, start at once to stirring and continue it 
until done, when it starts to boil, add one-half of an ounce of 
suet, stir it through the batch, then put the thermometer in, 
keep stirring until it boils to two hundred and fifty-four de- 
grees, set the kettle of? of the fire, take the thermometer and 
paddle out, pour the batch on a greased platter, turn in the 
edges as they cool, when it gets very stiff and cool, put it on 
the hook and pull until it gets almost white, flavor with vanilla 
and lemon extract (about one-eight of an ounce of each) 
while pulling, when pulled lay it on the table in an oblong 
piece, pull out a piece about the size of your little finger from 
one end of the batch, cut in little pieces one-half of an inch 
long, cut with the shears, every time you cut off a piece turn 
the piece over so that you will cut down the other way, by 
doing this you will make a very odd looking piece of candy. 
Keep turning the batch every time that you pull out a piece, 
or it will get flat and spread over the table. When you get 
a few pieces cut off, roll them in powdered sugar, put them in 
a fine sieve and shake the loose sugar off, then they are done. 



ft 



ROASTING PEANUTS 



Take any quantity of Spanish Shelled Peanuts that you 
may need and put them in a large flat bottom pan; don't fill 



44 OUR RELIABLE CANDY TEACHER 



the pan to full or they will not roast even. Put the pan in the 
oven (but don't have the oven to hot) and take a big spoon 
and stir the peanuts once in a while, so they will not burn. 
After they are in the oven five or ten minutes, take and test 
them by taking a few out and rub the husks off, and if the} 7 
are a light brown color, they are done. It depends on the heat 
of the oven as to the exact time it takes to roast a batch of 
peanuts, but about fifteen minutes will do it ; but always test 
them, as they may burn. When they are done, set them to 
one side to cool. 



BLANCH PEANUTS 



Take some of the roasted peanuts in your hands and rub 
your hands together while you have the peanuts in them, rub 
until the husks or brown skins come off, when blanched, blow 
the skins out from the peaunts, by pouring them from one 
pan or bucket to another. Do this in the wind if possible as 
the wind will blow the skins out as the peanuts fall from one 
bucket to the other. 



SALTED PEANUTS 

2 1-2 Pounds Spanish Shelled Peanuts 
1 1-4 Pounds Good Butter 
Salt. Fine Table 

Put one and one-fourth pounds of good butter in a kettle 
or stew pan, set it on a hot fire until the butter is melted, and 
very hot (but don't let it burn) then put two and a half pounds 
Spanish Shelled Peanuts (nice raw ones) in the hot butter and 
take a paddle or a big spoon and stir the peanuts through the 
hot butter until the peanuts get a light brown color, then take 



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the kettle off the fire and pour the peanuts in a small sieve 
that has Been set in or on a pan large enough to fit the sieve, 
this sieve and pan should be set ready to use before the nuts 
are put on the fire. After the peanuts are in the sieve a few 
minutes or long enough to drain the butter off, then pour the 
peanuts out on a large piece of sacking or any course cloth 
will do, then sprinkle a little fine table salt over them and stir 
the salt through the peanuts. Use enough salt to suit your 
fancy. 



ROASTED ALMONDS 

Almonds are roasted in the same way as peanuts, but they 
are blanched differently. (See Blanched Almonds). 



BLANCHED ALMONDS 

Take say three pounds (or any quantity you wish) of raw 
almonds, put them in a pan and pour enough boiling water 
over them to cover the almonds, let set for a few minutes or 
until the skins get loose, then pour some of the water off and 
take the almonds in your fingers one at a time and rub the 
skins off. Proceed until they are all blanched, then spread 
the almonds out on a clean cloth to dry you can roast them 
same as the peanuts or they can be used raw. 



SALTED ALMONDS 

2 1-2 Pounds Shelled Almonds (Raw) 
1 1-2 Pounds Good Butter 
Salt. Fine Table 



4 6 



OUR RELIABLE CANDY TEACHER 



Blanch two and one-half pounds of shelled almonds (see 
blanched almonds), then put one and one-half pounds of good 
butter in the kettle, melt and let it get very hot, then pour the 
two and one-half pounds of blanched almonds in the butter 
and stir them until about done, when they turn to a very 
light brown color, take the kettle off of the fire and finish the 
same as the peanuts. 



POPCORN BALLS 

1 Pound Granulated Sugar 
1 Pound Glucose 
1-2 Pint Water 
Popcorn 

Salt. Fine Table 

Take and pop some dry popcorn, enough to make about 
ten quarts when popped, sift the unpopped corn out, and put 
the good popcorn in the kettle or large pan, and set it to one 
side, then put one pound of granulated sugar; one pound of 
glucose, and one half pint water in the kettle, set it on a hot 
hre, stir until it starts to boil, put the thermometer in the 
batch, cook the batch to two hundred and forty degrees, set 
the kettle off of the fire, stir a little fine table salt in the batch, 
take a dipper and pour the hot syrup over the popcorn, by 
pouring a little of it in at a time, stir while pouring the syrup 
over the corn, when w T ell mixed, take some of it in your hands, 
roll it into a ball and lay it to one side, then get another hand- 
full and roll it up ; continue to do so until it is all made up, 
then wrap the ball in waxed paper, (that is, if you don't ex- 
pect to use them as soon as they are made), have a pan of 
water near to dip your fingers in to keep them damp. The 
corn will not stick to your hands if they are damp, but don't 
have them too wet or the corn will not stick together. In 
making these balls your corn should only have enough syrup 
to make them stick. If you should have any corn left use it 
the next time. 



OUR RELIABLE CANDY TEACHER 



PINK POPCORN BALLS 

Make these balls the same as the other popcorn balls, only 
color the syrup red before using it. 



POPCORN CRISP 

2 Pounds Granulated Sugar 

1-2 Pound Glucose 

1-2 Pound Good (N. O.) Molasses 

1 Pint Water 

1-2 Ounce Baking Soda 

Popcorn 

Pop some corn as instructed in popcorn balls, set it to 
one side and put two pounds of granulated sugar; one-half 
pound of glucose; one pint of water in the kettle, set it on a 
hot fire, stir until it starts to boil, put the thermometer in 
and cook the batch to two hundred and fifty degrees, then add 
one-half of a pound of good New Orleans molasses, stir until 
it boils to two hundred and eighty degrees, then stir in about 
all of the popcorn that the batch will stand, then add one-half 
of an ounce of baking soda and stir it through the batch well 
and scrape it out on a greased platter. Spread it over the 
platter and pull it out thin, when cold break it up in pieces, 
then it is ready to use. 



VANILLA KISSES 

1 1-2 Pounds Granulated Sugar 

1 Pound Glucose 

1 Ounce Good Butter 

1-2 Ounce Suet 

3-4 Pint Sweet Cream 

3-4 Pint Water 

1-2 Ounce Vanilla Extract 



r 



4 8 



OUR RELIABLE CANDY TEACHER 



Put one and one-half pounds of granulated sugar; one 
pound of glucose ; one-half of an ounce of suet, and three- 
fourths of a pint of water in the kettle, set the kettle on a good 
fire, stir until done, when it starts to boil add three-fourths of 
a pint of cream by putting a little of it in at a time, put the 
thermometer in and cook the batch to two hundred and forty 
degrees, then add one ounce of butter, cook to two hundred 
and fifty-two degrees, and pour it out on a greased platter, 
turn in the edges as it cools ; when cold enough to handle, pull 
on the hook, flavor with one-half of an ounce of vanilla ex- 
tract while on the hook, pull until it is almost white in color, 
then put it on the table and pull out in long strips about three- 
fourths of an inch thick, take the shears and cut off pieces one 
inch long and wrap them in waxed paper and twist the ends 
of the paper. 



MOLASSES KISSES 

1 1-4 Pounds Granulated Sugar 

1-2 Pound Glucose 

3-4 Pound N. O. Molasses 

1 Ounce Good Butter 

1-2 Ounce Suet 

1-2 Pint Sweet Cream 

3-4 Pint Water 

1-4 Ounce Vanilla Extract 

Put one and one-fourth pounds of granulated sugar; one- 
half of a pound of glucose; one-half of an ounce of suet, and 
three-fourths of a pint of water in the kettle, then set it on a 
good fire, stir until done, when it starts to boil add one-half 
of a pint of cream a little at a time, put the thermometer in 
and cook the batch to two hundred and forty degrees, then 
add one ounce of butter and three-fourths of a pound of New 
Orleans molasses ; cook the batch to two hundred and fifty- 
four degrees, pour out on a greased platter, turn in the edges 
as it cools, when cold enough to handle, pull on the hook, 



OUR RELIABLE CANDY TEACHER 



49 



flavor with one-fourth of an ounce of vanilla extract on the 
hook, pull until it is well pulled, then put it on the table and 
pull out in a long strips about three-fourths of an inch thick, 
take the shears and cut off pieces one inch long and wrap in 
waxed paper. 



BUTTER SCOTCH KISSES 

1 1-4 Pounds Granulated Sugar 
3-4 Pound Glucose 

3-4 Pint Water 

1-8 Teaspoonful Salt 

1-2 Ounce Suet 

2 Ounce Butter 

Put one and one-fourth of a pound of granulated sugar ; 
three-fourths of a pound of glucose ; three-fourths of a pint of 
water; one-eighth of a teaspoonful of salt; one-half of an 
ounce of suet ; two ounces of butter in the kettle, and set it 
on a good fire, stir until done. When it starts to boil, wipe 
down the inside of the kettle, put the thermometer in the 
batch and cook to two hundred and fifty-two degrees, pour 
the batch on a greased platter, turn in the edges as they cool. 
When it is stiff enough to handle, lay it on the table and 
finish the same as the other kisses. 



PEANUT BALLS 

1-2 Pound Granulated Sugar 
1-2 Pound Glucose 
1-2 Pint Water 

2 Pounds Blanched Spanish Peanuts 

Have two pounds of Spanish peanuts roasted and blanch- 
ed, then put them in a pan or kettle and set them to one side. 



5 o OUR RELIABLE CANDY TEACHER 



Now put one-half of a pound of granulated sugar; one-half 
of a pound of glucose, and one-half of a pint of water in the 
kettle and set it on the fire, stir until it starts to boil. Wash 
the sugar down on the. inside of the kettle, put the cover on the 
kettle, let it boil for a few minutes, then remove the cover and 
put the thermometer in and cook to two hundred and forty 
degrees, set the kettle off of the fire and have your pan of pea- 
nuts set close to the other kettle. Take a dipper and pour 
some of the batch or syrup over the peanuts and stir it up 
well, then pour more syrup over it and stir again. Continue 
this until the peanuts stick together, then have a pan of cold 
water near and wet your hand just a little, and take some of 
the peanuts, a lump about the size of a walnut, and roll it a 
little between both hands, then roll them in a pan of gran- 
ulated sugar. Lay the balls on a pan or something to dry, 
then they are ready to use. 



PEANUT BARS 

1 Pound Granulated Sugar . 
1-2 Pound Glucose * 
1-2 Pint Water 
3-4 Pound Peanuts 

Put one pound of granulated sugar ; one-half of a pound 
of glucose, and one-half of a pint of water in the kettle, set 
the kettle on a good fire, stir until it starts to boil, take the 
paddle out and take a damp cloth and wipe the sugar down 
from the inside of the kettle, put a cover on the kettle and 
let boil for a few minutes, and the steam will clean the sugar 
down from the inside of the kettle that you might fail to get 
with the cloth. After the batch has boiled a few minutes, 
with the cover on, take it off. You can tell when to remove 
the cover by raising it and if the inside of the kettle is free 
from sugar, you can leave the cover off, if not, put it on for 
a minute or two but don't leave the cover on too long. When 
you take the cover off to leave it off, put the thermometer in 



OUR RELIABLE CANDY TEACHER 



the kettle, and when the batch boils to two hundred and 
seventy degrees, take the thermometer out and stir in three- 
fourths of a pound of raw peanuts (Spanish peanuts are the 
best) keep stirring and be very careful that they don't burn. 
When the peanuts begin to get brown, they are about done, 
and will need close watching. There is always some of the 
peanuts that the husk or brown shell will come off. You 
can tell by them when they are done, as they are almost 
white in the start, but when they get very brown they are 
done. If you can't tell when they are done in the kettle, take 
a spoon and dip a few out and wet your finger and rub the 
husk off and if the peanuts are about as brown as the husk, 
they are done. Set the kettle off of the fire and take the 
paddle out and pour the batch on a greased platter. Take 
the palette knife (if you have one) and scrape the candy 
and peanuts out of the kettle, take the palette knife and 
spread the batch out over the platter. Make the batch any 
thickness you wish. Let it lay for a few minutes to cool, 
then take a knife and cut the candy in strips, or break it up 
when it gets cold. 



ENGLISH WALNUT BARS 

1 1-4 Pounds Granulated Sugar 

3-4 Pound Glucose 

1 Ounce Butter 

3-4 Pint Water 

1-2 Pound Shelled Walnuts 

Put one and one-fourth pounds of granulated sugar ; 
three-fourths of a pound of glucose ; one ounce of butter ; 
three-fourths of a pint of water in the kettle, set it on a good 
fire, stir until it starts to boil, wipe down the inside of the 
kettle and cover it up for a few minutes, remove cover, put 
the thermometer in and boil to two hundred and ninety de- 
grees, take the thermometer out, stir one-half of a pound of 



52 OUR RELIABLE CANDY TEACHER 



English walnut meats in the batch, take paddle out and pour 
the batch on a greased platter. If any of the nuts stick to 
the kettle, scrape them out on the batch, spread the batch 
out and finish same as the peanut bars. 



ALMOND BARS 

1 1-4 Pounds Granulated Sugai 
3-4 Pound Glucose 
1-2 Pound Almonds 
3-4 Pint Water 

Put one and one-fourth pounds of granulated sugar ; 
three-fourths of a pound of glucose; three-fourths of a pint of 
water in the kettle and set it on a good fire. Stir until it 
starts to boil, take paddle out and wash down the sugar from 
the inside of the kettle, put the cover on for a few minutes, 
when you remove the cover put the thermometer in the 
kettle and let the batch boil to two hundred and ninety de- 
grees ; take the thermometer out and put in one-half pound 
of shelled almonds and stir them through the batch well for 
a few minutes, or until they start to turn brown, then set 
the kettle off of the fire and take the paddle out, then pour 
or scrape the batch out on a greased platter. After pouring 
the batch out, take the palette knife and spread it out thin 
or about one-half of an inch thick, when it cools off a little, 
finish the same as the peanut bars. 



PEANUT CRISP 

1 1-4 Pounds Granulated Sugar 
3-4 Pound Glucose 

2 Ounces Butter . 

8 Ounces Molasses 
1 Pound Shelled Peanuts 
1-2 Ounce Baking Soda , 
3-4 Pint Water 



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Take one pound of Spanish shelled peanuts, roast and 
blanch them. Weigh up one-half of an ounce of baking 
soda, and pour it on the peanuts and set them aside. Put 
one and one-fourth of a pound of granulated^ sugar ; three- 
fourths of a pound of glucose ; one-half of a pint of water in 
the kettle, set it on the fire, stir with the paddle until the 
sugar is dissolved, or until it starts to boil, take the paddle 
out, wash down the inside of the kettle, put the cover on, 
let it boil a few minutes, take the lid off and put the ther- 
mometer in the batch and cook to two hundred and fifty 
degrees, start to stirring the batch again and add two ounces 
of butter and two ounces of molasses, stir well until the 
batch is done. When boiled to two hundred and eighty de- 
grees take the thermometer out, add the peanuts and soda, 
stir good and quick, then pour it out on a greased platter, 
set the kettle to one side and spread the batch out over the 
platter, then turn the batch over and stretch it out as thin as 
you can. When cold break up in pieces. In making this 
batch it ought to be poured on a warm platter. By having a 
warm platter the batch will not get cold so quickly, that will 
give you a better chance to pull it out thin, as the thinner it 
is the better it will be ; in working with this batch, it is neces- 
sary to work quickly from the time that you add the peanuts 
to the batch until it is finished. 



COCOANUT STACKS 

1-2 Pound Granulated Sugar 
1-2 Pound Glucose 
1-2 Pint Water . 

1 Pound Long Shredded Cocoanut 

Put one pound of long shredded cocoanut in a kettle or 
large pan, set it to one side and put one-half of a pound of 
granulated sugar; one-half of a pound of glucose, and one- 
half of a pint of water in a clean kettle, set it on the fire and 
stir until it starts to boil, take the paddle out, wash down 



OUR RELIABLE CANDY TEACHER 



the inside of the kettle, put the thermometer in, and boil the 
batch to two hundred and forty degrees, set it off of the 
lire, near the pan of cocoanut, and take a dipper and dip some 
of the batch (or syrup) out and pour it over the cocoanut 
and stir it up good, so the cocoanut and syrup is well mixed 
together, then pour more syrup over it and stir it up well. 
Continue this until the cocoanut sticks together. Try a 
little of it by taking a fork and picking some of it up and 
if it sticks together, it is all right, and if it falls apart, stir 
in more syrup and stir it through the batch, then take a 
fork and pick out some of the cocoanut and lay it on the 
platter or some waxed paper to dry. Don't get the stacks 
too big or they will not look nice. Make them about the 
size of a large walnut. 



STRAWBERRY COCOANUT BLOCKS 

1-2 Pound Granulated Sugar 

1-2 Pound Glucose 

1-2 Pint Water 

1 Pound Shredded Cocoanut 

Strawberry Extract 

Red Coloring 

Put one-half of a pound of granulated sugar; one-half 
of a pound of glucose, and one-half of a pint of water in the 
kettle, set it on a good fire, stir until it starts to boil, wash 
down the sugar from the inside of the kettle, put the cover 
on and let the batch boil a few minutes, remove the cover, 
put the thermometer in the kettle, boil to two hundred and 
forty degrees, set the kettle off the fire, take the thermometer 
out, put a little coloring in the batch, add strawberry flavoring 
to suit, stir the coloring through the batch, be careful in 
using the coloring as you may get too much in, it only 
needs enough to make the batch a pink when done. The 
batch (or syrup) has to be red before }< r ou add the cocoanut 
as the cocoanut will reduce the color. After you get the 
batch colored to suit, add one pound shredded cocoanut by 
putting in a little at a time, and stir it well, continue adding 



OUR RELIABLE CANDY TEACHER 



the cocoanut until it is all stirred in, then pour or scrape it 
out on a greased platter, but grease your platter very lightly 
as it is not necessary to have it greased for this batch as 
much as for most of the others. After the batch is poured 
on the platter take and spread it out over the platter, then 
sprinkle granulated sugar over the batch. Take the rolling 
pin and roll it out so it will be about three-fourths of an inch 
thick, then take a knife and cut off strips three-fourths of an 
inch wide and cut the strips in square blocks. 



BUTTER SCOTCH SQUARES 

1 Pound Granulated Sugar 

4 Ounces Glucose * 

3 Ounces Butter 

1-8 Ounce Fine Table Salt 

1-2 Pint Water 

Put one pound of granulated sugar; four ounces of glu- 
cose ; one-eighth of an ounce of salt, and one-half of a pint 
of water in the kettle, then set the kettle on a good fire, stir 
until it starts to boil, take the paddle out, wipe down the in- 
side of the kettle, and put the cover on. Let boil a few minutes 
then take the cover off, put the thermometer in and cook the 
batch to two hundred and seventy degrees, put in three 
ounces of butter, stir and cook to three hundred degrees, pour 
out on a greased platter, take the palette knife and spread 
the batch out over the platter as thin as you can, mark it in 
squares, then break the batch up in square pieces by breaking 
it where it is marked. 



OLD FASHIONED BUTTER-SCOTCH 

1 Pound Granulated Sugar 

12 Ounces Brown Sugar 

12 Ounces Glucose 

4 Ounces Butter 

3-4 Pint Water 

4 Ounces N. O. Molasses 



56 OUR RELIABLE CANDY TEACHER 



Put one pound of granulated sugar; twelve ounces of 
brown sugar ; twelve ounces of glucose ; three-fourths of a 
pint of water in the kettle, set it on a good fire, take paddle 
and stir until it starts to boil, clean the inside of the kettle so 
it will be free from sugar, put the cover on, let the batch 
boil a few minutes to steam down the inside of the kettle, 
remove the cover, put the thermometer in, boil the batch to 
two hundred and forty-five degrees, have four ounces of 
butter cut up in small pieces, add it, and four ounces of 
New Orleans molasses at two hundred and forty-five degrees, 
stir until the batch cooks to two hundred and seventy de- 
grees, set the kettle off the fire, take the thermometer and 
paddle out, pour the batch on a greased platter, and spread 
it out over the platter until it is about one-fourth of an inch 
thick, let the batch cool a little, take a knife and cut strips of 
about one and one-fourth of an inch wide, then cut the strip 
in pieces two inches long, wrap or fold them in waxed pa- 
per. Have the paper cut in pieces three and one-half by 
four inches, lay the piece of candy on the paper long ways 
with the paper, then fold the paper over the candy the short 
way of it, then fold the corners over and fold the paper over 
the end of the piece of candy, then lay it with the folded pa- 
per under the piece, that will keep it from unwrapping. 



HOREHOUND SQUARES 

2 Pounds Granulated Sugar 

1-4 Teaspoonful Cream-of-Tartar 

3-4 Pint Water 

2 1-2 Ounces Horehound Herbs 
Caramel Coloring 

Put two and one-half ounces of horehound herbs in a 
can or stew pan that will hold about two quarts, pour one 
pint of hot water over it and set it on the fire to steep. Let 
the water boil until it has almost boiled dry, but don't let it 
boil dry. Take a long handle spoon and stir the herbs up 



OUR RELIABLE CANDY TEACHER 



from the bottom of the pan once in a while to keep them 
from burning, keep a cover over the pan while boiling to 
keep the strength of the horehound in the pan. When it 
has boiled enough, set it in a cool place to get cold, when 
cold squeeze the liquid out of the herbs and strain it, and 
set it to one side. Then put two pounds of granulated 
sugar ; one-eighth of a teaspoonful of cream-of-tartar ; three- 
fourths of a pint of water and enough caramel coloring to 
color the batch very dark, then set the kettle on a good fire, 
stir until the batch starts to boil, then clean inside of the 
kettle so that there will be no sugar upon the inside, take the 
paddle out, and put a cover on for a few minutes, then re- 
move the cover from the kettle and put the thermometer in, 
and when it boils to three hundred degrees pour the hore- 
hound liquid in the kettle. You will notice that the mercury 
in the thermometer has dropped several degrees, that will 
not harm the candy. After you pour in the liquid take the 
paddle and stir it until it boils to three hundred and twenty 
degrees, then set it off of the fire, take the paddle out and 
pour the batch on a greased platter, pour the batch as thin 
as possible, let cool, but a very little, as soon as you can 
mark the batch do so. After marking across one way, then 
mark it the other way, make the squares about three-fourths 
of an inch square, then run the palette knife under the batch 
to loosen it from the platter. After it is cold you can break 
it up in squares as it will break where you mark it; that is, 
if you mark it good and deep. 



CINNAMON SQUARES 

1 1-4 Pounds Granulated Sugar 
1-8 Teaspoonful Cream-of-Tartar 
1-2 Pint Water - 
Cinnamon Oil 
Red Coloring 

Put one and one-fourth of a pound of granulated sugar ; 
one-eighth of a teaspoonful of cream-of-tartar; one-half of a 



58 OUR RELIABLE CANDY TEACHER 



pint of water in the kettle, set the kettle on a good fire, 
stir until it starts to boil, take the paddle out and wipe down 
the inside of the kettle; put the cover on and let boil a few 
minutes, then remove the cover, put the thermometer in, 
let cook to two hundred and ninety-five degrees, put in 
enough red coloring to color a deep red, put in about five 
drops of cinnamon oil (or enough to flavor to suit), then 
cook the batch to three hundred degrees, pour it on a greased 
platter, take the palette knife and spread it out thin, then 
mark it across both ways, always mark the batch several 
times so you get it marked good. Run the knife under the 
batch to keep it from sticking, when cold break it up in 
squares. 



PEANUT CARAMELS 

1 1-4 Pounds Granulated Sugar 

3-4 Pound Glucose, 

1-2 Ounce Butter 

3-4 Pint Cream 

1-2 Pint Water 

1-2 Ounce Suet 

10 Ounces Blanched Peanuts 

Have ten ounces of Spanish shelled peanuts roasted and 
blanched ; then put one and one-fourth of a pound of granu- 
lated sugar ; three-fourths of a pound of glucose ; one-half 
of an ounce of butter; three-fourths of a pound of glucose; 
one-half of an ounce of butter; three-fourths of a pint of 
cream ; one-half of a pint of water, and one-half ounce of 
suet in the kettle, set it on the stove over a good fire, start to 
stir at once and stir until done. When it starts to boil, it 
will soon boil up well on the kettle and then it will drop 
down again. When it does, wash down the inside of the 
kettle. The longer it boils the thicker it will get. When 
it starts to get thick, lift the paddle up out of the batch and 



OUR RELIABLE CANDY TEACHER 



if it runs off of the paddle thin and freely it is not near done, 
but if it runs off thick and slow it is cooking near a ball. 
Then have a pan of cold water near, dip your hand in the 
water to get it wet, then dip down in the batch with two of 
your wet fingers, deep enough to get a little of the batch on 
the end of them, and then take them out quickly and put 
them in the water. Take your thumb and finger 
and roll it into a ball. If it is not very stiff, let it 
cook a little longer, then try (or test) it again; but always 
have your hand wet when you dip into the batch and dip 
into it quickly and back into the cold water again. By do- 
ing this you will not burn yourself. When you can roll 
some of the batch up in a very stiff ball (but not a hard 
ball) it is done, then pour and stir the peanuts into the 
batch well and set the kettle off of the stove and take the 
paddle out. Pour the batch out on a greased platter, take 
the palette knife and spread the batch out over the platter, 
make it the same thickness all over the platter, let lay until 
almost cold, then mark it one way, then across the other 
way, marking it in squares. Let it set until cold enough to 
stand up when cut. Take a knife and cut strips off whers 
the batch is marked, then cut the strips at the other marks 
by laying them on the table and taking the knife and cut 
the strips up by taking the knife and as you cut down 
through the strip, shove the knife across it, that will cut the 
caramel in a nice square three-fourths of an inch by one- 
half inch thick (have some waxed paper cut in pieces two 
and a half inches wide and three inches long) take the paper 
in one hand and lay the caramel on it, fold the paper over 
the caramel, then take one finger and press the paper down 
and fold the corners in, then fold the pointed ends of the 
paper under the caramel and lay it down, with the pointed 
ends folded under the caramel. Take another paper and 
caramel, proceed until all are wrapped. Wrap as you cut 
them . 



6o OUR RELIABLE CANDY TEACHER 



CHOCOLATE CARAMELS 

1 1-4 Pounds Granulated Sugai 

12 Ounces Glucose 

1-2 Ounce Butter 

3-4 Pint Cream 

1-2 Pint Water 

1-2 Ounce Suet 

1 Ounce Powdered Chocolate 

Have one ounce of powdered chocolate (or cocoa) dis- 
solved by putting the chocolate in a small pan and pour 
enough boiling water over it, to dissolve it, by adding a little 
at a time, stir with a spoon until dissolved, set it to one side ; 
and put one and one-fourth pound of granulated sugar; 
twelve ounces glucose ; one-half of an ounce of butter ; three- 
fourths of a pint of cream ; one-half of a pint of water and 
one-half of an ounce of suet in the kettle, set it on a good 
fire, stir until done. By testing as stated in the peanut 
caramel recipe when done, stir in the dissolved chocolate. 
When well stirred set the kettle off, take the paddle out, 
pour the batch on a greased platter, finish same as the pea- 
nut caramels. 



VANILLA CARAMELS 

1 1-4 Pounds Granulated Sugar 

12 Ounces Glucose 

1 Ounce Butter 

3-4 Pint Cream 

1-2 Pint Water 

1-2 Ounce Suet 

1-2 Ounce Vanilla Extract 

Put one and one-fourth of a pound of granulated sugar; 
twelve ounces of glucose ; one ounce of butter ; three-fourths 
of a pint of cream ; one-half of a pint of water and one-half 



I 

• OUR RELIABLE CANDY TEACHER 61 



ounce of suet in the kettle, set it on a hot fire, stir until done. 
When it boils up and drops, wipe the inside of the kettle 
when it cooks to a good stiff ball, as stated in peanut cara- 
mels, add one-fourth of an ounce of vanilla extract, set the 
kettle off the fire, take the paddle out, pour the batch on a 
greased platter, finish the same as the peanut caramels. 



HICKORYNUT CARAMELS 

1 1-4 Pounds Granulated Sugai 

12 Ounces Glucose 

1-2 Ounce Butter, 

3-4 Pint Cream 

1-2 Pint Water 

1-2 Ounce Suet 

8 Ounces Hickorynut Meats 

Put one and one-fourth pound of granulated sugar; 
twelve ounces of glucose; one-half ounce of butter; three- 
fourths of a pint of cream ; one-half of a pint of water and 
one-half of an ounce of suet in the kettle, set it on a good 
fire, stir until done. When it boils up and drops, clean the 
sugar down on the inside of the kettle. When it cooks to a 
good stiff ball, stir into the batch eight ounces of hickorynut 
meats. Take the paddle out and pour the batch out on a 
greased platter, finish same as the peanut caramels. 



UNWRAPPED VANILLA CARAMELS 

1 1-4 Pounds Granulated Sugar 
12 Ounces Glucose , 
3-4 Pint Water ; 

1 Ounce Suet 

2 Ounces Butter 
1 Pint Cream 

1 Ounce Flour 

1-2 Ounce Vanilla Extract 



62 OUR RELIABLE CANDY TEACHER 



Put one and one-fourth pounds of granulated sugar; 
twelve ounces of glucose ; three-fourths of a pint of v/ater in 
the kettle, set it on a good fire and stir until it starts to boil, 
then wipe down the inside of the kettle and put the cover on 
for a few minutes or until the sides of the kettle are free 
from sugar, then remove the cover and cook the batch to a 
very soft ball ; then add one ounce of suet and two ounces 
of butter to the batch and start to stirring it again, and 
stir until the batch is done. After the butter and suet is 
about all dissolved, add one pint of cream by adding a little 
at a time and boil it for a while or until the batch starts 
to boil down, (when the cream starts to boil, the batch will 
boil up for a few minutes then it will go down again) then 
add more of the cream and boil as before. Continue this 
until the cream is all used up. When you get the cream in 
the batch, let your helper or somebody put one ounce of 
flour in a bowl and dip some of the batch out of the kettle 
and put it in the bowl with the flour and stir it up and add 
a little more of the batch and stir it up and add more of the 
batch. Continue this until you have a thin paste made of 
the flour, then add one-half ounce of vanilla to the flour batch 
and set to one side until the caramel batch has cooked to a 
stiff ball (test the unwrapped caramels the same as the 
wrapped caramels, only they should be cooked a little higher 
than the wrapped ones, but not too high, or they will be too 
hard) then pour the paste batch into the kettle gradually and 
stir it through the batch well, then test it again and cook it 
to a very stiff ball, pour it on a greased platter, when cool 
enough to mark, take and mark it the same as the other car- 
amels. When it is almost cold cut it in squares and lay 
them on trays or anything. These caramels don't need 
wrapping, but don't pile them up or they may stick together. 



CENTER CREAM 

3 Pounds Granulated Sugar 
1-2 Pound Glucose 
1 Pint Water 



OUR RELIABLE CANDY TEACHER 63 



Before you get the batch ready, see that the platter is 
clean, then sprinkle it with cold water, but not too wet, just 
so it is good and damp. After you have the platter ready, 
put three pounds of granulated sugar; one-half of a pound 
of glucose, and one pint of water in a clean kettle, set it on 
the stove over a hot fire, stir until it starts to boil, in stirring 
this batch it is a good idea to stir so the water that is in this 
batch will splash upon the sides of the kettle, by doing that 
it will wash down the sugar that sticks to the sides of the ket- 
tle. Just before the batch starts to boil take a cloth, dip it in 
some water to get it wet or just damp enough to wipe the in- 
side of the kettle, to clean it of the sugar that sticks to it ; just 
as it starts to boil, you will see a scum on the batch, skim it off. 
Do this as soon as it starts to boil, as this cream should not 
be disturbed after it starts to boil . Put the cover on the ket- 
tle as soon as possible after it starts to boil, let the cover re- 
main on the kettle for about five minutes or until the steam 
comes up freely from the cracks that may be in or around 
the cover. Remove the cover and put the thermometer in 
the batch, boil it to two hundred and thirty-eight degrees, 
see that the platter is still wet, pour the batch out on the 
platter. Do this quickly and don't let the dripping from 
the kettle drop in the batch or on the platter, or it may 
cause the batch to grain. Pour the hatch on the platter so 
it will spread out thin, then let it get cool. You can test it 
by holding the back of your hand on or over the batch and 
if it does not stick to your hand or feel very warm, it is 
ready to cream. To cream a batch, take a small paddle or 
spoon and run the paddle part down along the edge of the 
batch so that you will catch the edge of the batch a little, 
say one or two inches in from the edge, but never run the 
paddle down through the middle of the batch, always 
around the edges. Now as you run the paddle down one 
side or edge you will get some of the batch on the paddle, 
turn the paddle over on the batch and draw it back to where 
you started from and turn the paddle back on the platter 
and run it down along the edge. Turn it over on the batch 
as before. Continue this from four to five times at one end 
of the platter, then go to the other end and proceed the 
same way, only on the other side of the batch, and after you 



64 



OUR RELIABLE CANDY TEACHER 



make about five strokes go to the other end again and con- 
tinue this work until the batch turns to a lump. By chang- 
ing ends as stated above it will keep the batch in the middle 
of the platter, but in creaming a batch care should be taken 
and not get the batch all over the platter as you will waste 
it. Every time that you make a stroke with the paddle see 
that there are none of the batch left on the outside of where 
your paddle went ; if you should leave any, get it the next time. 
It takes work to make good cream fondant, but you will be 
well paid for your work as this fondant will make nice center 
for chocolate and bon bons. It will go harder at first than 
it will after you make several batches as the experience will 
help you a great deal. When the batch turns to a lump as 
stated above, have an earthen vessel, a crock that is large 
enough to hold the batch is the best, take a knife or spoon 
and scrape or scoop it up in the crock. After you put all of 
it in the crock, take a clean towel or a heavy piece of muslin, 
dip it in cold water and then wring it out so it will be good 
and damp but not wet, lay the cloth over the cream and tuck 
the cloth down around the inside of the crock so that the 
cream will not get dry and hard on top. Set it to one side 
for several hours or until the next day, then it will be ready 
to use. Fondant is the name of this cream, but we will speak 
of it as center cream in our recipes. It is almost impossible 
to tell the different kinds of candies that can be made out of 
center cream, it is used for centers in Chocolate Creams, 
Cream Bon-bons, etc. In fact it is used for all kinds of can- 
dies. Where fondant is used for a center except for maple 
cream centers and our celebrated Jersey Cream, the first 
will be found under the heading of Maple Center Cream, 
and the other Jersey Cream. But we will give several re- 
cipes and instruction for center cream as well as the others. 



CHOCOLATE FOR COATING 

There are several kinds of Chocolate, light, dark and 
medium, as well as several grades, but we would not advise 
anybody to use a cheap chocolate. Get a good grade of 



OUR RELIABLE CANDY TEACHER 65 



coating. You can get it at the Confectioners' Stores where 
they make their own candy. Get a sweet chocolate for coat- 
ing and get a medium shade as the light has not a very strong 
flavor, while the dark is too strong or bitter for some, while 
the medium is the choice of most of the people, although it is 
impossible for us to tell what kind of chocolate would suit you, 
as there are some people that like the bitter sweet chocolate. 
But by all means get a good quality of coating, or your 
chocolate creams will not be good. After you get your coat- 
ing and have the cream centers ready to coat, get the choco- 
late warmer ready (See Chocolate Warmer), put the choco- 
late in it (see How to Coat Cream Centers, in Chocolate), 
and after you get the chocolate at the right temperature to 
coat the centers and if it should be too thick or stiff to coat 
the centers so they will be nice and smooth, when finished, 
you can add a little cocoa butter to thin it. Take about one- 
half of an ounce of cocoa butter to one pound of chocolate 
coating, or enough to just thin the coating a little. Be very 
careful in using the cocoa-butter, as too much will spoil the 
looks of the chocolate cream when finished. The most of the 
chocolate coating is ready to use when you .^get it and when 
melted right it is ready to use. The cocoa-butter is used 
more in case you want a very thin coating on the centers. If 
you do, use it sparingly. 



CENTERS FOR CHOCOLATE COATING 

We will give here a few of the centers that can be coated 
with chocolate. It is not necessary for us to try and give a 
list of everything that can be coated with chocolate, as it 
would take up too much space, and make this Book to large 
or in other words we would be compel to charge more for the 
Book. 



VANILLA CREAM CENTERS 



We will not give the quantity of cream to be used in 
these recipes, as it depends on the size of melting pot that 



66 OUR RELIABLE CANDY TEACHER 



you have, as to the quantity of cream to use. Put enough 
cream in the pot to fill it about two-thirds full, then melt it 
as instructed in "How to Cast Cream Centers." When it is 
about melted, flavor with a little of Vanilla Extract, flavor to 
suit the taste, as it is impossible to state how much to use. 
Keep stirring the cream while melting. When melted pro- 
ceed as instructed in "How to Cast Cream Centers." After 
the centers are cast and finished as instructed, coat and finish 
them as instructed in "How to Coat Cream Centers in 
Chocolate." 



STRAWBERRY CREAM CENTERS 

Take some of the center cream and melt it as stated in 
Vanilla Cream Centers, only flavor with Strawberry Extract, 
and color pink. Coat with chocolate as intsructed. 



RASPBERRY CREAM CENTERS 

Take some of the center cream and melt it the same as 
Vanilla Cream Centers, only flavor with Raspberry Extract, 
color a dark red. Coat with Chocolate. 



PINEAPPLE CREAM CENTERS 

Melt some center cream as stated in the Vanilla Cream 
Centers, flavor with Pineapple Extract, color very light yel- 
low. When cast and finished, coat with chocolate. 



LEMON CREAM CENTERS 

Melt some center cream as stated in the Vanilla Cream 
Centers, flavor with Lemon Extract, color yellow. 



OUR RELIABLE CANDY TEACHER 67 



WALNUT CREAM CENTERS 

After you have made the impressions in the starch as in- 
structed in article on how to cast cream centers, take some 
English Walnut Meats and drop a piece in each impression, 
but be very careful that you do not spoil the impressions. 
It will spoil the shape of the Cream Centers if you do. After 
you have placed a piece of the nut meat in each one of the im- 
pressions, take some of the center cream and melt it as in- 
structed above, flavor with Vanilla Extract and fill the im- 
pression as for the other cream centers. When cast and 
ready to coat, coat with chocolate, as instructed in article on 
"'How to Coat Cream Centers in Chocolate." 



ALMOND CREAM CENTERS 

Follow the same instructions as for Walnut Cream Cen- 
ters, only blanch the almonds. If they are small use a whole 
one but if they are large, split them in halves. 



CHERRY CREAM CENTERS 

Follow the same instructions as for Walnut Cream Cen- 
ters, only flavor with cherry extract and use the big red cher- 
ries, if they are very large, they can be cut in two. Let them 
lay awhile to dry as it will not do to put them in the impres- 
sion if they are very wet. 



PINEAPPLE CREAM CENTERS 

Use the same instructions as for Walnut Cream Centers, 
only flavor with pineapple extract and get some crystalized 
pineapple and cut it up in small pieces about one-fourth of an 
inch square. By following the instructions as given above 
you can make any kind of centers with nuts, fruits and what- 
ever you wish to use. 



68 OUR RELIABLE CANDY TEACHER 



CRUSHED NUT CENTERS 

Take some nut meats any kind that you like to use, clean 
and crush or grind them fine. Take some center cream and 
melt it as for the vanilla cream centers. After it is melted 
put in some of the crushed nuts and stir them through the 
cream, then cast as instructed in article on "How to Cast 
Cream Centers." In using the nut don't try to put too many 
nuts in the cream as it will be too thick to run through the 
funnel dropper. After they are cast and ready to coat, coat 
them the same as instructed in article on "How to Coat 
Cream Centers." 



CRUSHED FRUIT CENTERS 

Take some crushed fruit, same kind that are used at the 
soda fountains, drain off the juice or syrup, or it will be too 
wet. If it is, it will make the centers too soft to handle. 
After it is well drained and you find that the fruit is too 
coarse to use, run it through the nut grinder, and add it to 
the center cream, same as the crushed nuts. Finish it the 
same. There is another way to make crushed fruit cream 
centers. That is, when you make center cream put your 
crushed fruit on the batch while creaming it and cream it up 
with the center cream. This batch ought to be cooked a 
little higher than the other center cream as the fruit will re- 
duce it some. It might be cooked to two hundred and forty 
degrees or two hundred and forty-two degrees (see cooking 
instructions) it depends on the syrup that is on the fruit, al- 
though some of the syrup must be drained off unless it is very 
dry. 



WALNUT TOP CHOCOLATE CREAM 

The centers for nut tops or any kind of tops are cast the 
same as the other cream centers, only have your moulds made 
large enough so the nuts meats will not extend over the 



OUR RELIABLE CANDY TEACHER 69 



creams. Make the moulds flat and almost square for an 
English walnut top ; make a mould about one inch square and 
one-half of an inch thick, it is not necessary to have it exact- 
ly square, but we say square only to give you an idea of about 
what it will take for a walnut to lay on ; but be sure and 
have the side of the moulds that is glued to the stick wider 
than the opposite side of the mould, not very much wider, but 
when the top or side that goes down in the starch first is 
smaller than the side that is on the stick, it will not spoil the 
impressions as quickly as if it was straight. After you get 
the moulds made, make the impressions in the starch and 
cast the cream centers and coat them as instructed in article 
on "How to Coat Cream Centers in Chocolate" only you 
don't need to take any extra pains in finishing the tops of the 
chocolate creams, for nuts, etc., as for plain top chocolate 
cream, as the nuts will take the place of that design that we 
speak of in "How to Coat Cream Centers in Chocolate." You 
must put the top on the chocolate cream as fast as they are 
coated, as they dry or set quickly. You coat with one hand 
and put the tops on with the other hand, or you can have 
somebody put the tops on. As you do the coating press down 
on the walnut a little to make it stick. Always use walnut 
halves as they look better than the pieces. 



PECAN TOP CHOCOLATE CREAMS 

These chocolate creams are made the same as the wal- 
nut top except the cream centers, as the pecan halves are not 
as large as the walnuts, therefore the cream centers don't 
need to be as wide. 



ALMOND TOP CHOCOLATE CREAMS 

These chocolate creams are made the same as the pecan 
tops, except the almonds are blanched. They can be split in 
halves, if you wish, as they will look as well and the almonds 
will go farther. 



7 o OUR RELIABLE CANDY TEACHER 



CHERRY TOP CHOCOLATE CREAMS 

These chocolate creams are made the same as the other 
chocolate creams for tops, only try and have the cream cen- 
ters different in shape from the other kind of tops, so that 
each kind of tops will have its own shape or style of center. 
Use the big red cherries and cut them in two and lay the flat 
side on the chocolate. 



PINEAPPLE TOP CHOCOLATE CREAMS 

Make these chocolate creams the same as the others, ex- 
cept the pineapple. Take a piece of crystalized pineapple and 
cut it in shreds about three-fourths of an inch long and put 
one of the pieces on each chocolate cream. You can make 
any kind of a top on chocolate creams that you wish, only 
don't make the top too big or it will not look nice. 



CHOCOLATE ALMONDS 

Take some almonds, blanch and roast them, then coat 
them with chocolate. The chocolate should be a little thick- 
er for almonds than for cream centers. 



CHOCOLATE WALNUTS 

Take some English walnut halves and coat them in thick 
chocolate. 



PEANUT CLUSTERS 

Take some Spanish shelled peanuts roast and blanch 
them, (as instructed in article on blanched peanuts,) then 
have the chocolate melted ready to coat, dip some of it out 



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on the coating plate. When it is cool enough to coat, put 
some of the blanched peanuts in the chocolate, stir them up 
good and take up some of the peanuts, say about four or five 
with the chocolate, and drop it on the dipping paper, get some 
more as before, and continue this until you get all the clusters 
made that you want. 



CHOCOLATE PEANUTS 

Take some shelled Jumbo peanuts, roast and blanch them 
the same as the Spanish shelled peanuts, only in blanching 
them be very careful that you don't break them up, as some 
of them will split very easily, they can be coated without 
blanching, but they taste better with the husk or skins off. 
After they are ready to coat, take one at a time and coat it 
same as the almonds. 



CHOCOLATE COATED CARAMELS 

Make a batch of any kind of wrapped caramels (as in- 
structed in the caramels recipes) that you wish, only don't 
wrap them, and when you cut them, make them smaller than 
you do for wrapping. Have your chocolate ready to use be- 
fore you cut the caramels, or they may flatten down and spoil 
their shape. When ready to coat, coat them same as the 
cream centers. 



CHOCOLATE COATED KISSES 

Make a batch of any kind of kisses (as instructed in the 
recipes for kisses) only don't make them near as large for 
coating as you do for wrapping. After they are cut, coat 
them the same as the other centers. 



72 OUR RELIABLE CANDY TEACHER 



CHOCOLATE MAPLE CREAMS 

These cream centers are cast and coated the same as the 
other cream centers. 



DIPPING CREAM 

3 Pounds Granulated Sugar 
1 Pint Water 

1-4 Teaspoonful Cream-of-Tarter 

The working of dipping cream is about the same as the 
center cream, if there is any more pains taken on one batch 
than the other, it should be this one, as you must be very care- 
ful with this batch from the time you start it until it is finish- 
ed. We don't mean by this that you need not be careful on 
the other batch, as you can not be too careful on any of these 
recipes, if you get careless with this batch, that is, if you fail 
to do as we instruct you to do in this article, you are liable to 
have poor cream. First have the platter clean and wet ready 
to use. Put one-fourth of a teaspoonful of cream-of-tarter in 
a cup, pour about one ounce of water over it, stir until dis- 
solved, and set to one side. Then put three pounds of granul- 
ated sugar, one pint of water in a clean kettle, set it on the 
stove over a good hot fire, take the paddle and stir the sugar 
until dissolved, or until it starts to boil, then add the dissolv- 
ed cream-of-tarter. The sugar must be dissolved before it 
starts to boil or the batch will be grainy. If the sugar is not 
dissolved when it starts to boil, add about one-fourth of a 
pint of cold water. Don't add the water unless you see it is 
necessary to do so. Wash the inside of the kettle and keep 
it very clean as the sugar on the kettle will cause it to grain; 
just as soon as it starts to boil, take the paddle out. There is 
a scum that most always gathers on top of the batch a little, 
and as the batch starts to boil it gathers at one place where 
the batch boils the least. Take a spoon or skimmer and skim 
it off quickly and carefully, then put the cover on the kettle 
and let boil for several minutes or until the steam comes out 
around the lid, as stated in the center cream. When it steams 



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enough remove the cover, put the thermometer in the batch 
very carefully and don't stir the batch any from the time it 
starts to boil until it is done. See that the platter is wet and 
when it cooks to two hundred and forty degrees, take the 
thermometer out quickly and carefully, then take the kettle 
off of the fire at once, as you must not let the kettle set over 
the fire after the batch has cooked to two hundred and fortv 
degrees, as this is one of the batches that two degrees will 
make quite a difference, therefore you should be ready and 
take the kettle off at exactly two hundred and forty degrees. 
AVhen the batch is done, that is. when it has cooked to two 
hundred and forty degrees, remove the thermometer and take 
the kettle up at once, carry it very carefully (that is, don't 
shake it) to the platter, pour the batch out on the platter so it 
will spread out over the platter. In pouring out the batch 
start at one end of the platter and pour the batch from one end 
to the other, pour it out quickly, but be very carefully that it 
don't splash out on the floor. Don't drain the kettle on the 
batch or try to pour it all out of the kettle, as it is better to 
leave a little of the batch in the kettle than it is to let any of it 
drip on the batch. If any of the drops drop on the batch it 
will cause it to sugar or grain as it is called. If there should 
be any of it drop on the batch, it will show. It will also make 
a round spot in the batch, or in other words it will crystalize 
the batch in snots where the drops fall. Let these spots or 
anything that is in the batch that you think ought to be pick- 
ed out, be. until the batch is readv to cream. After pourinsr 
the batch on the platter as stated above, put the kettle awav 
and don't move the platter or disturb the batch in anv way 
until it is cold. You can test it by holding your hand over 
and down near the batch. As long as you can feel any heat 
coming from the batch leave it alone, but after the heat leaves 
it so that you can not feel it coming from the batch by holding 
your hand over it, it will form a crust or a thick and smooth 
surface on the batch. You can test it then by laying the back 
of your hand on the batch. When it feels quite cool you can 
pick out the crystalized spots or anything that should be taken 
out, then take the cream paddle and cream it the same as the 
center cream. This batch is clear until after you start to 
cream it. It will be stiff and work tough at first but after you 



74 



OUR RELIABLE CANDY TEACHER 



work it a while it will start to get cloudy and continue to get 
lighter until it is white. It will also change or break as we 
call it from that stiff substance, and get thin. When it does, 
it is almost done and as it will work much easier than before, 
you should work faster. When it starts to cream it should 
be kept up in the center of the platter as much as possible, so 
when it is creamed or done, it will be in a big lump, as it gets 
very hard. Take a damp cloth and spread over it. See that 
the cloth is down on the platter and tuck in close to the lump 
or batch. Now let it be for about five hours. If the cloth 
gets dry in the meantime, dampen it and put it back again. 
After the five hours are up have a crock clean and ready, then 
take a knife or spoon and scoop it up and put it in the crock. 
After it is all put in the crock take the cloth, dampen and fold 
it up, lay it over the top of the crock press it down all around 
on top of the crock and lay a lid on it. Now this fondant (or 
dipping cream) is ready to use. W T e will say the same of this 
cream as we did of the center cream that is, it is almost im- 
possible for us to name the various kinds of candies that can 
be made with this cream fondant, but we will give the instruc- 
tions and recipes for several kinds that will give you an idea 
of how they are made. This fondant is used for coating or 
dipping bon-bons, it is also used for icing by some cake bak- 
ers. We will speak of this fondant as dipping cream. In 
case you should want to use this fondant soon after it is made, 
when it creams or turns to solid mass on the platter and you 
cover it with a damp cloth as stated above, leave the damp 
cloth remain on the batch for about forty-five minutes then re- 
move cloth, take a knife and cut pieces off of the batch. Take 
your hand and mash it up so that the lumps are all out of it, 
then put it in the crock and mash up another piece. Continue 
this until you have all of it in the crock, cover it with the damp 
cloth as stated above. This is a very good way to handle 
the fondant when you want to use it at once, we would advise 
you to make it ahead so that the batch could remain on the 
platter as stated above, but don't make too much at one time 
as it is not best to have it made up for weeks before you use 
it, although several days will not do any harm, but keep a 
damp cloth on top of the crock. 



OUR RELIABLE CANDY TEACHER 



75 



BON-BON CREAM 

3 Pounds Granulated Sugar 
1-2 Pound Glucose 
1 Pint Water 

Put three pounds of granulated sugar ; one-half of a pound 
of glucose, and one pint of water in the kettle, set it on a good 
fire. In making this fondant use the same instructions as for 
the center cream in every way except the cooking, and cook 
it to two hundred and forty degrees instead of two hundred 
and thirty-eight, as this fondant is kneaded or worked up 
with the hands and rolled out, while the center cream is melt- 
ed and cast, therefore it is necessary to cook this a little high- 
er as that will make it better to handle. This fondant is used 
for most all centers in cream bon-bons. 

BON-BON CENTERS 

Take some of the bon-bon cream and knead it until it 
gets stiff, use XXXX powdered sugar in kneading this cream, 
that is, if it is very soft, and sticky. Don't use too much 
powdered sugar as it will make the centers dry and hard. 
After you get the cream kneaded, take a piece of it. any size 
piece will do, about the size of a large egg, is large enough, 
roll it out in along round piece about as thick as 
your finger, take a case knife and cut it in pieces 
any length that you wish, only don't cut the pieces 
too large, as it will make the bon-bons too large 
If the centers are very big, and when they are dipped, the 
cream or coating will make them larger. We will say here, 
as we said before in this book, that is experience will teach 
you as to the size to make them, but a large bon-bon don't 
look as nice as a smaller one. There is as much in the looks 
of bon-bons as there are in the taste, and it takes both to 
make a fine bon-bon. As to the size to cut the centers, after 
you have some of the cream rolled out as stated above, cut it 
in pieces about one-half of an inch long, now you can make 
several shapes out of these pieces. We will give you an idea 



76 OUR RELIABLE CANDY TEACHER 



of how to make a few of t>hem then you can make some to suit 
your fancy as it don't make any difference as to the shape, but 
the more colors and shapes you have the better your assort- 
ment will be. You can take the one-half inch pieces and dip 
them as they are, or take and roll them up in little balls. Do 
this by laying the piece of fondant in one hand and rub or 
bring the other hand over it to cause it to roll between the 
hands. By this operation you will see how the balls are made 
now you can dip some this way, and you can take some of the 
balls and flatten them a little, or you can take some of the one- 
half inch pieces as you cut them at first, flatten and dip 
them. You can take a big chunk, or piece of the fondant and 
flatten it down so it will be about one-fourth of an inch thick. 
Now cut it in any shape that you wish, but not too large. 
Flavor and color the cream to suit while kneading, but don't 
use too much coloring as it will spoil the looks of the bon- 
bons if they are colored too deeply. The cream should be 
a delicate color. You can use the center cream that you cast 
for the chocolate centers, you can cast it for bon-bons the 
same as for the chocolate cream, but most of the candy makers 
prefer the bon-bon cream. 



VANILLA BON-BONS 

Take some of the Bon-Bon Cream, knead it as instructed 
in the article on Bon-Bon centers, flavor with vanilla extract, 
dip in the dipping cream as instructed in article on "How to 
Dip Bon-Bons" flavor the dipping cream with vanilla. 



ROSE BON-BONS 

Make these Bon-Bons the same as instructed in the Van- 
illa Bon-Bons, only color the cream a delicate pink and flavor 
to suit with rose. You can make the bon-bons any flavor or 
color that you wish, only use the color to suit the flavor. 



OUR RELIABLE CANDY TEACHER 



CRUSHED FRUIT BON-BONS 

Take some crushed fruit drain the syrup all off and knead 
the fruit into the cream, and cut in any shape that you wish. 
Dip same as the other bon-bons, color and flavor the dipping 
cream to suit the kind of fruit that you use. Don't use too 
much fruit, just enough to flavor it nicely. Use about one- 
fourth fruit and three-fourths fondant, that is, if you are go- 
ing to use enough fruit and fondant to make two pounds of 
centers, take one and one-half of a pound of fondant and one- 
half of a pound of fruit. This will make a nice mix or center 
for your bon-bons. 



NUT BON-BONS 

Take about the same portion of ground nuts and fondant 
as we instructed you to do with the fruit, and fondant, in 
crushed fruit bon-bons. You can color and flavor the dipping 
cream any way you wish. 



NUT TOP BON-BONS 

Take some of the flat centers (as we instructed you to 
make in bon-bon centers) and dip them in the dipping cream 
and put the nuts on top, as instructed in article on "How to 
Make Bon-Bons," use any kind of nut meats, but don't use 
pieces, that is, use a half of a kernal. They are called nut 
meat halves. 



4 

CREAM DIPPED NUTS 

You can dip nut meats in the dipping cream, same as you 
dip the bon-bon centers. 



78 OUR RELIABLE CANDY TEACHER 



JERSEY BON-BON CREAMS 

This fondant is made the same as our Jersey Center 
Cream, except the cooking and it is cooked to two hundred 
and forty degrees. 



JERSEY BON-BON CENTERS 

Take some of the Jersey Bon-Bon Cream, knead and fin- 
ish it the same as the other Bon-Bons. 



JERSEY DIPPING CREAM 

3 Pounds Granulated Sugar 

1 Pint Water 

3-4 Pint Rich Cream 

1-4 Teaspoonful Cream-of-Tarter 

Dissolve one-fourth of a teaspoonful of cream-of-tarter 
in a little water, set to one side. Put three pounds of granul- 
ated sugar; one pint of water, and three-fourths of a pint of 
rich cream in the kettle, set on a hot fire, stir until it is done. 
When it starts to boil, add the dissolved cream-of-tarter, wipe 
down the inside of the kettle, boil to two hundred and forty 
two degrees, pour on the wet platter, same as instructed in 
the dipping cream recipe batch, sprinkle a very little cold 
water over the batch after pouring it on the platter. When it 
gets about cold, cream and finish the same as the other dip- 
ping cream. Follow the dipping cream instructions all 
through, except the cooking and sprinkling, as we instruct- 
ed in this recipe. 



JERSEY BON-BONS 

Take some of the Jersey centers, dip and finish them the 
same as the other bon-bons. 



OUR RELIABLE CANDY TEACHER 79 

JERSEY CREAM WAFERS 

Take some of the Jersey Dipping- Cream, melt and drop 
it the same as the other wafers are dropped and finished. 



JERSEY CENTER CREAM 

2 1-2 Pounds Granulated Sugar 

6 Ounces Glucose 

1 Pint Water 

3-4 Pint Rich Cream 

Put two and one-half pounds of granulated sugar; six 
ounces of glucose, one pint of water in a clean kettle and set 
it on the stove over a good fire. Stir with the paddle until 
done. When it starts to boil, add three-fourths of a pint of 
rich cream, by putting in a little at a time until all is used up. 
Wipe down the inside of the kettle, put the thermometer in, 
cook the batch to two hundred and thirty-eight degrees, have 
the platter sprinkled with enough water to make it wet, then 
pour the cream batch on the platter, cream and finish it as 
instructed in recipe on Cream centers. This is our celebrated 
Jersey Cream and when made right it is the finest center that 
has ever been made. 



CHOCOLATE COATED JERSEY CREAMS 

Take some of the Jersey Center Cream, melt and cast it 
as instructed in the Center Cream. When cast and ready to 
coat, coat them as instructed in "How to Coat Cream Centers." 
If you use a good chocolate coating. You will have some of 
the finest and richest chocolate creams that can be had at 
any price. 



8o OUR RELIABLE CANDY TEACHER 



MAPLE CENTER CREAM 

1 1-2 Pounds Granulated Sugar 

1 1-2 Pounds Maple Sugar 

2 Ounces Glucose 
1 1-4 Pints Water 

Crushed one and one-half pounds of maple sugar fine, 
and put it in the kettle and add one and one-half pounds of 
granulated sugar; two ounces of glucose, and one and one- 
fourth pints of water; set the kettle on the stove over a hot 
fire, stir until it starts to boil, wash down the inside of the 
kettle, put the thermometer in, and cook the batch to two 
hundred and thirty-eight degrees, pour on a wet platter finish 
the same as the center cream. This cream may be a little 
harder to cream than the other cream, but it will make fine 
centers. 



WAFER CREAM 

3 Pounds Granulated Sugar 
1 Pint W^ater 

1-4 Teaspoonful Cream-of Tartar 

This recipe is the same as for dipipng cream. Use the 
same instructions all through as you do for the dipping cream, 
except in the cooking. Cook this cream to two hundred and 
forty-two degrees, instead of two hundred and forty degrees 
as stated in the dipping cream. 

Below are a few of the formulas for wafers that can be 
made with this fondant. 



MINT WAFERS 

Take a melting pot and put some hot water in the lower 
part, as instructed in article on melting pot ; set it on the fire, 



OUR RELIABLE CANDY TEACHER 81 



put one-half of a teaspoonful of cold water in the upper part 
and then add two pounds of wafer cream and a few drops of 
peppermint oil, or enough to flavor it. Stir it until it is melt- 
ed very thin, but if it should get very warm and still too thick 
to pour, add a little more cold water-a few drops may do-as 
it will not do to put very much in as it will spoil the wafers. 
It will spoil them if the cream gets too hot. Test the cream 
by putting your finsrer in and if it is too hot to hold your 
finger in, it is too hot to use, so don't let it get too hot before 
you add more cold water-that is, if you have to add any. 
When the cream is melted, pour some of it in the funnel 
dropper, and hold it over a piece of heavy waxed paper, pull 
the funnel stick up a little to let some of the cream run out 
on the paper, not very much, but enough to make a wafer 
about the size of a fifty cent piece, then put the stick down 
again, fceep pulling the stick up and putting it down as long 
as you want to drop wafers, or until the cream is all used up, 
then refill and proceed as before. After the wiafers lay 
a while, turn the paper over and pull it up at one side and 
the wafers will drop off. Let them lay a few minutes to set, 
then put them away. Always put them on their edges, as 
they will stick if piled up flat. 



WINTERGREEN WAFERS 

They are made the same as peppermint, only flavor the 
cream with Wintergreen Oil, and color it a nice pink. 



PISTACHIO WAFERS 

These wafers are made the same as the mint, except the 
flavor, and color. Use pistachio oil and green coloring. Use 
but a very little coloring. Just enough to make a very light 
green. 



82 OUR RELIABLE CANDY TEACHER 



CRUSHED NUT WAFERS 

You can make any kind of nut wafers by grinding the 
nuts very fine and add to the cream while in the melting pot. 
Don't use too many, as it will make the cream too thick to 
run through the dropper. 



NUT WAFERS 

These wafers are made by laying nut meats on the wax- 
ed paper in rows or apart and dropping the cream over them. 



MAPLE WAFER CREAM 

This cream is made the same as the Maple Dipping 
Cream, only cook it to two hundred and forty-two degrees. 



MAPLE WAFERS 

Melt and drop these wafers the same way as we instruct- 
ed in the mint, or they will make fine nut wafers by using 
the nuts as instructed in the nut and crush nut wafers. 



MAPLE DIPPING CREAM 

1 1-2 Pounds Granulated Sugar 
1 1-2 Pounds Maple Sugar 
11-4 Pints Water 
1-4 Teaspoonful Cream-of-Tartar 

Dissolve one-fourth of a teaspoonful of cream-of-tartar 
in a little water, set to one side, and crush one and one-half 
of a pounds of maple sugar fine, put it in the kettle, add one 
and one-half of a pounds of granulated sugar and one and 
one-fourth of a pints of water, set the kettle on the stove 
over a hot fire, stir until it starts to boil; then add the dis- 
solved cream-of-tartar. Follow the same instructions and 
finish the same as the Dipping Cream. 



r 



